Recipe: Black Bean, Corn, and Tortilla Salad (with lime juice, cilantro, and parsley)
Salads - VegetablesBLACK BEAN, CORN, AND TORTILLA SALAD
3 cans (15 ounces each) black beans, rinsed and drained
2 cups frozen (thawed) or canned whole kernel corn, drained small green bell pepper, chopped (about 1/2 cup)
1/3 cup sliced green onions (about 3 medium)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup lime juice
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
3 corn tortillas (6 inches in diameter), each cut into 6 wedges*
TO PREPARE THE SALAD:
Mix all ingredients except tortillas. Cover and refrigerate about 1 hour or until chilled.
TO PREPARE THE TORTILLA CHIPS:
Heat oven to 350 degrees F. Place tortilla wedges on ungreased cookie sheet. Bake about 10 minutes or until crisp. Stir 12 wedges into salad. Garnish salad with remaining wedges.
*When time is short, substitute tortilla chips instead of baking your own chips from the corn tortillas.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Picnics, Potlucks, and Special Occasions, Betty Crocker Creative Recipes, No. 93, June 1994
3 cans (15 ounces each) black beans, rinsed and drained
2 cups frozen (thawed) or canned whole kernel corn, drained small green bell pepper, chopped (about 1/2 cup)
1/3 cup sliced green onions (about 3 medium)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup lime juice
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
3 corn tortillas (6 inches in diameter), each cut into 6 wedges*
TO PREPARE THE SALAD:
Mix all ingredients except tortillas. Cover and refrigerate about 1 hour or until chilled.
TO PREPARE THE TORTILLA CHIPS:
Heat oven to 350 degrees F. Place tortilla wedges on ungreased cookie sheet. Bake about 10 minutes or until crisp. Stir 12 wedges into salad. Garnish salad with remaining wedges.
*When time is short, substitute tortilla chips instead of baking your own chips from the corn tortillas.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Picnics, Potlucks, and Special Occasions, Betty Crocker Creative Recipes, No. 93, June 1994
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