Gary's Black Bean Salad

[garyrbeck]

Gary's Black Bean Salad

Salad:
8 oz black beans
2 16 oz cans whole corn, drained
2 tomatoes, diced
1/2 c scallions, white and green parts, sliced
1 red onion, diced
1 clove garlic, finely minced
1 red bell pepper, diced, or combination of red, yellow and green
1/3 c minced cilantro

Dressing:
1/2 c olive oil
Juice of 1 lemon
Juice of 2 limes
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp cumin
1/2 tsp Dijon mustard
1/2 tsp liquid hot sauce

Pick through beans and clean. Rinse well, drain. Cook according to package. Drain and cool. Mix all the Salad ingredients together. Mix all the Dressing ingredients together. Toss all in a large bowl. Cover and refrigerate. The longer it marinates the better it will taste. Chill at least three hours to overnight to meld the flavors.

Optional:
Add 2 cups peeled and finely diced jicama (1.5 lbs) for crunchiness


Gary
San Francisco, CA., USA

Moderator-AVI, News, Photography, Streps; GesneriadLovers; Sunday_Dinner
www.hometown.aol.com/garyrbeck/myhomepage/index.html