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