Monday, October 12, 2009

South of the Border Salad

This recipe comes from Secrets of Low Fat Cooking cookbook. We like to eat it as a salad or as a salsa.

South of the Border Salad

1 can (1 pound) black beans, rinsed and drained
2 cups (about 12 ounces) frozen whole kernel corn, thawed
½ cup chopped green bell pepper
¼ cup chopped onion
½ cup picante sauce
1-2 tablespoons minced fresh cilantro
1 teaspoon crushed fresh garlic
½ teaspoon ground cumin
1 teaspoon sugar

Place the beans, corn, bell pepper, and onion in a large bowl and toss to mix well.
Combine the dressing ingredients in small bowl, and stir to mix. Pour the dressing over the bean mixture and toss to mix well. Cover the salad and chill for several hours of overnight before eating

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