Friday, April 22, 2011

Santa Fe Salad - Robyn Tenaski

Cilantro Lime Dressing:
1/4 cup olive oil
juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
salt and freshly ground pepper to taste

Salad:
19 oz. can of black beans, rinsed and drained
1 red bell pepper, diced
12 oz. can kernel corn, drained
1/3 cup chopped red onion
1 jalapeno pepper, seeded and minced

Directions:
In medium bowl, wisk together oil and lime juice. Add cilantro, cumin, salt and pepper and mix well. Stir in salad ingredients and correct seasoning as you like. Serve at room temperature. Serves 6.

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