black bean salad by sharon
(1 rating)
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This recipe comes from Betty Crocker's Mexican Made Easy cookbook, that was a Christmas present from my husband. I love this salad! Don't leave out the jicama, if at all possible. It is a nice crunch in the salad. I serve tortilla chips along side it--makes a complete lunchtime meal. Or, serve with other mexican foods for more of a dinner.
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(1 rating)
yield
6 serving(s)
prep time
40 Min
method
No-Cook or Other
Ingredients For black bean salad by sharon
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1 cfrozen whole kernel corn, rinsed to thaw and drained
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1 cdiced jicama (about 5 ozs.) find one as blemish free as possible, if you can't find them, use a small can of water chestnuts, drained
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1 mdtomato, seeded and chopped (about 3/4 cup)
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2 can(15 ozs. each) black beans, rinsed and drained
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2green onions (with tops), sliced
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chile dressing:
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1/4 cup red wine vinegar
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2 tbs. vegetable oil
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1/2 tsp. chile powder
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1/4 tsp. ground cumin
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1 small clove garlic, crushed
How To Make black bean salad by sharon
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1Prepare Chile Dressing in a large glass or plastic bowl, by mixing all dressing ingredients well to emulsify.
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2Then, stir in remaining ingredients. Serve or refrigerate, until ready to serve. Good with tortilla chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Black Bean Salad by Sharon:
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