SANTA CRUZ BLACK BEAN AND CORN SALAD
2 cans (15 oz. each) black beans, rinsed and drained
2 roasted red bell peppers, diced
4 small ears corn, kernels cut off
6 green onions, thinly sliced
1 teaspoon minced garlic
3 tablespoons oil
6 tablespoons lime juice
2 tablespoons plus 1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
freshly ground pepper
Combine beans, bell peppers, corn, green onions, garlic, oil, lime juice, honey, salt, red pepper flakes and pepper to taste in bowl and toss until well mixed. Chill at least 4 hours or overnight.
Toss again before serving. Taste and adjust seasonings. Serve chilled or at room temperature.
Servings: 6
Source: Abby Mandel, Los Angeles Times, June 1999
2 cans (15 oz. each) black beans, rinsed and drained
2 roasted red bell peppers, diced
4 small ears corn, kernels cut off
6 green onions, thinly sliced
1 teaspoon minced garlic
3 tablespoons oil
6 tablespoons lime juice
2 tablespoons plus 1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
freshly ground pepper
Combine beans, bell peppers, corn, green onions, garlic, oil, lime juice, honey, salt, red pepper flakes and pepper to taste in bowl and toss until well mixed. Chill at least 4 hours or overnight.
Toss again before serving. Taste and adjust seasonings. Serve chilled or at room temperature.
Servings: 6
Source: Abby Mandel, Los Angeles Times, June 1999
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