2 cans black beans, rinsed and drained
1 cup corn
1 small red bell pepper diced
1/2 - 1 zucchini diced
1/2 large jalapeno, diced (seeded and deveined for less heat)
1/4 large white onion, diced
juice of one lime
3 cloves roasted garlic
1 tbsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
handful of cilantro, chopped
Just combine all ingredients in a large bowl and you're ready to eat. However, this salad will taste even better if you let it chill for a couple of hours. Tomorrow it will taste better yet.
5 comments:
Looks fantastic. I made a salad like this yesterday as well. I love bean salads, esp spicy. Thanks for stopping by my blog. You should submit a recipe to my Veg Head carnival, the details are on my site :)
Hey, Chef Erik, I will check out Veg Head carnival. Thanks!
This is one of my "go-to" dishes when I want something fast, delicious, and oh-so-satisfying. Yours looks terrific!
I love all your colourful salads, and this one is no exception!
y, thanks! I think the prolonged gloomy skies in Seattle have me creating color in my food.
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