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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This pretty salad(black and gold holds a special place for me ;) is a cinch to toss together and has a nice, fresh, zippy taste from the lime dressing and just enough heat to keep it interesting. Ingredients:
2 cans(or 2 cups fresh, cooked) black beans, rinsed and drained |
1 cup corn, just blanched or frozen, thawed under cold water, but not cooked |
6oz pepperjack cheese, cut into 1/2 inch cubes |
3 green onions, chopped |
1t cumin |
1t cayenne(more or less, as desired) |
for dressing |
1/3 cup fresh cilantro |
2 cloves garlic |
1/4 cup salad quality olive oil |
juice from1 large or 2 small limes(about 1/4 cup) |
1t honey |
2t red wine vinegar |
1/4t ground celery seed(optional) |
kosher or sea salt and fresh ground black pepper |
Directions:
1. Combine all salad ingredients in large glass bowl. See Photo
2. Mix well and set aside while preparing dressing. See Photo
3. For Dressing
4. Combine all ingredients in food processor or blender and process until combined. (you can also do this by hand, with a whisk, but roughly chop the cilantro, first)
5. Pour dressing over beans and corn. See Photo
6. Toss to coat and mix
7. Refrigerate or serve immediately
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