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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Vegetables / Preparation Time: 30-60 Minutes / Number of Servings: 8 |
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Directions: 1. Combine rinsed beans, thawed corn and onions in mixing bowl.
2. In another bowl mix ancho cile, vinegar, sugar, lime juice, salt, pepper olive oil and chopped cilantro. Whisk dressing.
3. Pour dressing over beans, corn and onions. You can serve immediately, or store in refrigerator overnight. But the salad should be served at room temperature.
| Ingredients:
3 drained and rinsed 14-oz cans black beans
1 Pound(s) fresh corn cut from the cob or frozen white corn
1/2 Cup(s) minced red onion
1/2 Cup(s) minced green onion
2 Cup(s) chopped ripe tomatoes
1 rehydrated 45 min in hot water d chile
1/3 Cup(s) sushi vinegar or seasoned rice vinegar
1 Teaspoon(s) sugar
1/3 Cup(s) fresh squeezed lime juice
1/2 Teaspoon(s) salt
1 Teaspoon(s) fresh ground black pepper
1/3 Cup(s) light olive oil
1 chopped bunch of fresh cilantro |
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