Mexican Bean Salad

Photo: Christine

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Ingredients

4 tablespoons cider vinegar

1 Juice of lime

2 cloves garlic, minced

2 jalapeno peppers, seeded and minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt

2 (15 oz.) cans black beans, drained

2 cups fresh or frozen (thawed) corn kernels

2 plum tomatoes, seeded and chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 cup chopped jicama

1/2 cup sliced green onions

1/2 cup chopped fresh cilantro

Preparation

1

Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined.

2

Set aside.

3

Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl.

4

Pour the reserved mixture over and toss to coat.

5

Chill for at least 30 minutes prior to serving.

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Yield:

16

Added:

July 27, 2010

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