Monday, December 07, 2009

Cuban Black Bean Salad

For those of you that are overdosing on sweets right about now (between my 2 sweet treat posts and the general excesses of the season), here's a goodie that I created from scratch. Normally I don't much care for cold bean salads but this one is an exception. This salad is bright and colorful, healthy and a great dish to take along to a potluck or serve at a summer barbecue. With no mayo or egg based ingredients, there are no safety concerns if it sits out a while at that picnic either. Best if made a day ahead of time so that the spices can marinate and the flavors blossom. This recipe is vegan friendly.

Cuban Black Bean Salad

4 15.25 oz. cans unseasoned black beans, rinsed and drained
1 can sweet corn, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2-1 purple onion diced
5-10 green onions chopped
1 c. chopped cilantro
1/3 c. veg. oil
1/2 c. red wine vinegar
1/4 c. lime juice
1 tbsp. cumin powder
1 tbsp. turmeric powder
1 tsp. salt
1 tsp. pepper

Rinse and drain canned items and place in large bowl. Dice all fresh ingredients to about the same size and add to corn and beans. Add liquids and spices. Adjust spices to taste. Stir well--doesn't it look pretty?? Chill before serving. Refrigerate overnight for best flavor profile.

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