Spicy Southwest Summer Salad

Corn Bean Salad

Corn Bean Salad (Photo credit: Emily Barney)

This was part of my lunch today.

Combine in a small bowl:

2 T.  fresh cilantro leaves, chopped (or minced if you can)

1/3 c. canned black beans, rinsed and drained

1/2 c. frozen corn, thawed

1/2 red pepper, chopped

1 green onion chopped

Dressing:

1 tsp. each chili powder and cumin

1/4 c. each olive oil and lemon juice (lime juice may also be used)

1 T. mustard

Salt and Pepper

Combine dressing ingredients in a small jar. Pour over salad. May be eaten immediately or refrigerated.  Serves 1 – 2. This recipe easily doubles or triples.

 

 

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Posted on August 22, 2013, in dairy free, gluten free, lunch, salad, vegetables, vegetarian and tagged , , , , , . Bookmark the permalink. 2 Comments.

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