I've been tweaking recipes again. We came up with this a little while back and decided that it was really tasty. Slightly sweet / tart / hot and just a bit smoky from the cumin, it seems to compliment most BBQ meats well and is something different than your basic traditional slaw on the side. And healthy to boot!
* Exported from MasterCook *
Corn and Black Bean Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup balsamic vinegar -- (a lighter colored balsamic will preserve the veggie colors better - haven't tried with cider vinegar)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon sugar (or Splenda, to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 15-oz can canned black beans -- rinsed and drained
1 8.75-oz can sweet corn -- drained, or equivalent fresh or frozen sweet corn (the canned super-sweet varieties are good in this)
1 small red onion -- diced fine
1 small red bell pepper -- diced fine (fire roasted would be good)
3 green onions -- sliced thin
1 10-oz can Rotel tomatoes -- drained well
1 jalapeno pepper -- seeded, chopped fine
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder. In a medium bowl, stir together vegetables. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
The original recipe included only black beans and corn. The additional fresh veggies add good crunch and flavor. I like a good squeeze or two of lime juice over it. Adding another jalapeno or two along with some matchstick-cut baby carrots is good also.
* Exported from MasterCook *
Corn and Black Bean Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup balsamic vinegar -- (a lighter colored balsamic will preserve the veggie colors better - haven't tried with cider vinegar)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon sugar (or Splenda, to taste)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 15-oz can canned black beans -- rinsed and drained
1 8.75-oz can sweet corn -- drained, or equivalent fresh or frozen sweet corn (the canned super-sweet varieties are good in this)
1 small red onion -- diced fine
1 small red bell pepper -- diced fine (fire roasted would be good)
3 green onions -- sliced thin
1 10-oz can Rotel tomatoes -- drained well
1 jalapeno pepper -- seeded, chopped fine
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder. In a medium bowl, stir together vegetables. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
The original recipe included only black beans and corn. The additional fresh veggies add good crunch and flavor. I like a good squeeze or two of lime juice over it. Adding another jalapeno or two along with some matchstick-cut baby carrots is good also.