Southwestern Bean Salad
- Number of Servings: 24
Ingredients
2 cans black beans1 can pinto beans1 can red beans1 can sweet corn1/2 2-oz jar of pimientos1 yellow bell pepper1/2 large purple onion1 poblano pepper1 jalapeno2 limes1/4 c olive oilbig handful of cilantro2 large cloves garlic1 t. saltpeppercumincorianderchili powder
*makes about 24 half-cup servings*
Roast poblano pepper (char outer skin over a burner, tie in a plastic bag and let cool. When cool, the outer charred layer of skin will slide off.)
Dump all beans into a sieve and rinse thoroughly; drain. Drain corn. Dump all into large bowl.
Chop tomatoes, onions, bell and poblano peppers; add to bowl, along with pimientos.
Dice avocado (half, remove seed, then slide knife in checkerboard pattern in flesh; spoon out and it's diced without a mess!). Add to bowl.
Into bowl or glass measuring cup, squeeze the limes. Add salt to let dissolve. Add olive oil. Add fresh ground pepper, cumin, coriander, and chili powder to taste. Mince garlic finely and add. Whisk together and pour over contents of bowl.
Toss the mixture until well combined. Taste and then adjust seasoning. If more tangy flavor is needed and you're out of limes, can add a dash of apple cider vinegar.
Chill until serving time; better if made in advance to allow flavors to meld.
Number of Servings: 24
Recipe submitted by SparkPeople user MYREDRADIO.
Roast poblano pepper (char outer skin over a burner, tie in a plastic bag and let cool. When cool, the outer charred layer of skin will slide off.)
Dump all beans into a sieve and rinse thoroughly; drain. Drain corn. Dump all into large bowl.
Chop tomatoes, onions, bell and poblano peppers; add to bowl, along with pimientos.
Dice avocado (half, remove seed, then slide knife in checkerboard pattern in flesh; spoon out and it's diced without a mess!). Add to bowl.
Into bowl or glass measuring cup, squeeze the limes. Add salt to let dissolve. Add olive oil. Add fresh ground pepper, cumin, coriander, and chili powder to taste. Mince garlic finely and add. Whisk together and pour over contents of bowl.
Toss the mixture until well combined. Taste and then adjust seasoning. If more tangy flavor is needed and you're out of limes, can add a dash of apple cider vinegar.
Chill until serving time; better if made in advance to allow flavors to meld.
Number of Servings: 24
Recipe submitted by SparkPeople user MYREDRADIO.
Nutritional Info Amount Per Serving
- Calories: 123.6
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 215.1 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 5.7 g
- Protein: 4.8 g
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