Tuesday, September 9, 2014

Black Bean And Corn Salad

This came from E-Meals January 1-7, 2014 menu.

Juice of 1 lime
1 tsp Olive oil
1/4 tsp Salt
1/4 tsp Ground Cumin
15 oz Can Black Beans, drained and rinced
1 c Frozen Whole Kernel Corn, Thawed
1/4 c Chopped Red Onion
NOTE:  I add:
1/2 clove minced Garlic
1/4 tsp Taco Seasoning

Whisk together lime juice, olive oil, salt and cumin in a large bowl.
Add beans, corn and onion to the bowl, tossing to coat.
Chill at least 2 hours.

NOTE:   I use Thrive black beans and merely rehydrate to fill a 15 oz measuring cup (almost 2 cups rehydrated beans)
I also use FD Corn and just use 1 c of the FD corn

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