Southwest Salad with Black Beans and Corn Recipe

Name: Southwest Salad with Black Beans and Corn Recipe
Ingredients: 2 cups dried black beans; 2 cups cooked corn; 2 to 3 medium-sized cloves garlic, finely minced; A heaping 1/2 cup well-minced red onion; 1 medium-sized red bell pepper, minced; 1 medium-sized carrot, minced (optional); 1 teaspoon salt; 1/2 cup extra virgin olive oil (plus an optional 1 to 2 tablespoons for the tortillas); 1/2 cup fresh lime juice (3 to 4 limes); 2 to 3 teaspoons whole cumin seeds; 1/2 cup minced fresh cilantro; 1/2 cup minced fresh parsley; 1/2 cup minced fresh basil (if available); 2 teaspoons crushed red pepper (adjust this to your taste); A moderate amount of freshly ground black pepper; 3 to 4 corn tortillas (optional)

recipes.epicurean.com

Southwest Salad with Black Beans and Corn

View full recipe on recipes.epicurean.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipes.epicurean.com.

Share this recipe:

Cooking tools:

Ingredients

2 cups dried black beans
2 cups cooked corn
2 to 3 medium-sized cloves garlic, finely minced
A heaping 1/2 cup well-minced red onion
1 medium-sized red bell pepper, minced
1 medium-sized carrot, minced (optional)
1 teaspoon salt
1/2 cup extra virgin olive oil (plus an optional 1 to 2 tablespoons for the tortillas)
1/2 cup fresh lime juice (3 to 4 limes)
2 to 3 teaspoons whole cumin seeds
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley
1/2 cup minced fresh basil (if available)
2 teaspoons crushed red pepper (adjust this to your taste)
A moderate amount of freshly ground black pepper
3 to 4 corn tortillas (optional)