Black Bean Salad
May 28, 2012 10:48 am
Updated: May 28, 2012 10:51 am
I may have posted a Black Bean Salad in the past. I don't want to search through all my past blogs.This is the current version that I am making for the holiday barbecue today.
Black Bean Salad (with preparation notes)
1, 15 oz. can black beans, drained and rinsed* 1/2 cup frozen corn, thawed**
1/2 cup diced celery
1/2 cup diced bell pepper***
1/2 cup diced fresh tomato
1/4 cup diced vidalia onion****
1, 2 inch fresh jalapeno pepper, seeded, veins removed, and minced
2 tablespoons minced fresh cilantro
2 oz. diced pepper jack cheese
2 tablespoons lime juice, I use fresh
2 teaspoon minced lime zest, opt. *****
1 teaspoon ground cumin
1 tablespoon olive oil
Toss first 10 ingredients in a medium bowl. In a small bowl, combine lime juice, lime zest and cumin, whisk in olive oil. Toss with vegetables. Cover and chill at least 2 hours. Serves 8, 1 Points Plus per serving.
*I usually try to use reduced or low sodium beans
**I keep bags of frozen corn on hand to easly portion out for recipes
***I've been purchasing bags of mini multi-colored peppers when available. I take them to much on with my lunch at work. They are a great size for small amounts in a recipe such as this
****Use any fresh onion you like. Even slice green onions taste great in this.
*****I consider a citrus zester a kitche gadget that is a good investment