Thursday, July 25, 2013

Gold and Black Salad

I needed a quick, easy, no-cook salad to bring to a potluck I was going to this week and I found the perfect recipe for a Gold and Black Salad in Vegan Planet by Robin Robertson. It's a simple, healthy black bean salad that is sure to please the crowd.

Gold and Black Salad
Serves 4 to 6

  • 3 cups cooked or 2 15-ounce cans black beans, drained and rinsed
  • 2 cups fresh or frozen non-GMO corn kernels, cooked and cooled
  • 1 small yellow bell pepper, seeded and chopped
  • 2 shallots, minced
  • 2 T fresh lime juice
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/8 tsp cayenne
  • 1/4 cup olive oil
  • 2 T minced fresh cilantro

In a large serving bowl, combine the beans, corn, and bell pepper. Set aside.  In a small bowl, combine the shallots, lime juice, cumin, salt, and cayenne. Whisk in the olive oil until blended. Then, pour the dressing over the salad and toss lightly to coat. Taste and adjust the seasonings. Sprinkle with the cilantro and serve at room temperature.

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