BLACK BEAN AND CORN SALAD
10 to 12 servings
* 5 cups canned or cooked black beans (from about 2 cups raw or two 20-ounce cans drained and rinsed)
* 1/2 cup vinaigrette, homemade or store-bought
* 2 cups cooked corn kernels, preferably fresh
* 3 large bell peppers one each green, red, and yellow cut into narrow strips
* 2 to 3 scallions, thinly sliced
* 1/4 cup chopped fresh parsley or cilantro
* 2 tablespoons minced fresh oregano, or 1 1/2 teaspoons dried
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* Juice of 1 lime
* Salt and freshly ground pepper to taste
Combine all the ingredients and toss together thoroughly. Use enough vinaigrette to coat the ingredients but not drench them. You can make this way ahead of time, cover and refrigerate until serving time.
Or how about a tomato, avocado, cucumber salad with plain yogurt (or olive oil if vegan) chopped garlic, and dashes of salt and pepper.
10 to 12 servings
* 5 cups canned or cooked black beans (from about 2 cups raw or two 20-ounce cans drained and rinsed)
* 1/2 cup vinaigrette, homemade or store-bought
* 2 cups cooked corn kernels, preferably fresh
* 3 large bell peppers one each green, red, and yellow cut into narrow strips
* 2 to 3 scallions, thinly sliced
* 1/4 cup chopped fresh parsley or cilantro
* 2 tablespoons minced fresh oregano, or 1 1/2 teaspoons dried
* 1 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* Juice of 1 lime
* Salt and freshly ground pepper to taste
Combine all the ingredients and toss together thoroughly. Use enough vinaigrette to coat the ingredients but not drench them. You can make this way ahead of time, cover and refrigerate until serving time.
Or how about a tomato, avocado, cucumber salad with plain yogurt (or olive oil if vegan) chopped garlic, and dashes of salt and pepper.
