This is a variation of the recipe by Smitten Kitchen. I have added corn, cilantro and red onions for added flavor. The corn also becomes a complete protein when added to the beans, for my vegetarian husband. Lime wedges make a lovely garnish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggosSA4B3PLOl45wmU7z_rKSxnN7OalLX_ybOHh5lL-pt1Rs7iuNnONrRJHKo1IHh4k_tMbyJ2lGCsmJIyNu1yOzt5Sp31vd1hEVPPvBwqGpjPjvxOc8h0GDMK9L0REfhDQK2CMBqd5g/s400/S5006048.JPG)
Mix in a large bowl:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ClbtxvUQVUg3YQvO6SYSJb9SSMIImW2IkNfQkDg9LZwS9Hwp3fWO9dx6I_lKVPjawoMUUvnZwjUltH6h9YVF5JFoLtBST5ksOB9pyjBVIn-ynHWF6zmFuFPAAbxgQvCIxXTT-xEdGw/s200/S5006139.JPG)
2 15-ounce cans black beans, drained and well-rinsed 1 15-ounce can whole corn, drained (or fresh corn off the cob instead would bring a wonderful summer sweetness to it) 4 bell peppers, a mix of colors, chopped into a small dice 1/2 super-large or 1 medium red onion, chopped into a small dice 1/2 bunch of cilantro, finely chopped Vinaigrette: In a separate, smaller bowl, whisk: Juice of two limes 6 tablespoons olive oil 2 teaspoon ground cumin
2 teaspoon salt 1 teaspoon honey 1/4 teaspoon cayenne Pour vinaigrette over the bean mixture, toss it well and adjust seasonings to taste.
No comments:
Post a Comment