Sunday, August 30, 2015

Southwestern Black Bean Salad with Citrus Dressing

Original source:

15 oz. can black beans
8 oz. cherry tomatoes, diced
1 cup corn (I used frozen, thawed)
1 large orange bell pepper, diced
1/3 cup red onion, finely diced
3/4 cup loosely packed cilantro, stems removed

{For the dressing}
Juice from 1 large orange
Juice from 1 1/2 limes
1/4 tsp. cumin, or more to taste
1/2 tsp. agave (or honey)
1/8 tsp. salt
Optional: cayenne pepper or chipotle for a kick!

Make the dressing: in a small bowl, whisk together all ingredients until agave/honey is incorporated. It should yield about 1/2 cup dressing. Set aside.
In a separate bowl, combine the beans (rinsed and drained), tomato, corn, red onion, bell pepper, and roughly chopped cilantro.
Add the dressing and toss to combine.
Best if chilled 1 hour (can be longer) before serving.
Stir well before serving, as some of the dressing gathers at the bottom.

Yum! I had this as a side dish to a veggie burger, then mixed the leftovers with quinoa to take for lunches for a few days.

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