Fiesta Salad-PCRM KickStart
- Number of Servings: 8
Ingredients
1.5 cup dry black beans or 3 15-ounce cans black beans2 cups frozen corn, thawed2 large tomatoes, dicd1 large green bell pepper, seeded and diced1/2 cup chopped red onion3/5 cup chopped fresh cilantro (optional)2 tbs seasoned rice vinegar2 tbs cider vinegar1 juice of lemon or lime2 garlic cloves, minced2 tsp ground cumin1 tsp ground coriander1/2 tsp chrushed red pepper1/2 tsp salt
If using dry beans, sort through beans to remove any debris, then wash and place in a large pan or bowl with about 6 cups water. Soak overnight. Pour off soaking water and place in a pot with 3 1/2 cups fresh water. Bring to a simmer and cook until beans are just tender, about 45 minutes to 1 hour. Although the beans should be thoroughly cooked, in this case they should not be overcooked. Drain and cool the cooked beans. If you are using canned beans, simply drain them and proceed.
Combine beans with corn, tomatoes, bell peppers, onion, and cilantro, if using. Whisk together remaining ingredients and pour over salad. Toss gently to mix.
his salad is a celebration of color and taste. It may be made in advance and keeps well for several days
Number of Servings: 8
Recipe submitted by SparkPeople user CHEDISKY.
Combine beans with corn, tomatoes, bell peppers, onion, and cilantro, if using. Whisk together remaining ingredients and pour over salad. Toss gently to mix.
his salad is a celebration of color and taste. It may be made in advance and keeps well for several days
Number of Servings: 8
Recipe submitted by SparkPeople user CHEDISKY.
Nutritional Info Amount Per Serving
- Calories: 120.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 370.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 13.8 g
- Protein: 9.0 g
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