Thursday, April 29, 2010

Black Bean and Corn Salad


2 cups dried or 4 cups reconstituted Black Beans
4 cups Tomatoes (Plum, diced)
1 small Red Onion (diced small)
2 cups Corn (frozen is OK)
1 Jalapeno (seeds removed, finely diced)
1 clove Garlic (finely diced)
1-1/2 teaspoons Cumin
2 teaspoons Hot Sauce
1/2 cup fresh Cilantro
1 Tablespoons fresh Parsley
2 Tablespoons Olive Oil
6 Tablespoons Lime Juice

Soak dried beans overnight.  Next day rinse beans and refill pot of water with 2 inches of water above beans.  Simmer slow until beans are soft.

Mix cooled black beans with all ingredients and mix well.  Chill to blend flavors.



I will be sharing this recipe at Gluten Free Wednesdays over at Gluten Free Homemaker's Blog.



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1 comment:

  1. That looks tasty! Thanks for participating in Gluten-Free Wednesdays.

    ReplyDelete

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