OK, I have to admit that I won't be having margaritas but I will definitely be having a delicious and healthy celebratory dish to mark Cinco de Mayo. The colors will remind you of a festive pinata. The flavor will take you south of the border (for me that means Oregon but you get the idea). It's quick and easy and healthy and you'll want to eat all of it.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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