This salad is so festive. I just love the colors and the crunch.
It is a great side dish with any Mexican flair meal such as fajitas (recipe here) or a delicious enchilada bake I made recently (recipe here), or just as a snack with some tortilla chips. It is the perfect pot-luck dish too. It is really quick to put together but should be made a few hours ahead of time (up to overnight if you are really on the ball in planning ahead!) for all the lovely citrusy flavors to blend together. Use fresh corn if you have some available.You can use it raw or grilled. Ether way this salad is delicious and healthy. A true summertime favorite. Enjoy!
For the salad:
2 (15-ounce) cans black beans, rinsed and drained
1 (10-ounce) package frozen whole kernel corn, thawed
1 (1/2) pound jicama, peeled and cut into thin strips
1 red bell pepper, diced
5 green onions, thinly sliced
Combine black beans, corn, jicama, red pepper and green onions in a large bowl.
jicama is sweet and crunchy
For the dressing:
2/3 cup freshly squeezed lemon juice (about 6 large lemons)
1/3 cup freshly squeezed lime juice (4-5 limes)
3 tablespoons olive oil
1/4 cup sugar
2 teaspoons minced garlic (about 2 large cloves)
1/8 teaspoon Tabasco
1/4 teaspoon salt
pepper to taste
1 tablespoon chopped cilantro (optional)
In a small bowl, combine all ingredients, whisk until sugar is dissolved.
Pour over bean mixture and toss to coat. Refrigerate, covered, for several hours or overnight. Before serving, toss again and drain excess dressing.
Makes about 6 cups
(Recipe from The Best of Byerly's, 1993)
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