I am in the Mexican food mood lately. I really enjoy the flavors of cumin and hot peppers or sauces. I am also enjoying cilantro. I never thought I would say that! Cilantro does add a nice flavor with certain dishes and this was one of them. I got this recipe from America’s Test Kitchen. I changed the recipe up a little bit. Next time I will have to add a little jalapeno pepper. 😉 I made this on Mother’s Day. As usual, I had open dinner for Sunday. Lily, Eric, no Rachel she had to work, Martin and Martin2 who actually got out of work early and was able to pop over. Martin2 definitely was a fan of this salad. Here is the recipe for all to enjoy!
Tricolor Mexican Bean Salad
3 Tablespoons lemon juice
2 Tablespoons lime juice
2 large cloves garlic, crushed
1 teaspoon ground cumin
1 Tablespoon chili powder
1/4 teaspoon salt
1/2 teaspoon hot red pepper flakes
1/2 cup olive oil
1 cup frozen corn (or canned or 2 ears corn on the cob)
1 can (16 ounces) black beans, drained and rinsed
1/2 large yellow bell pepper, diced
1/2 rib celery, thinly sliced
3 green onions, thinly sliced
1 Tablespoon cilantro (you could use more if you wanted too)
2 tomatoes, seeded and chopped
1. Puree lemon and lime juices, garlic, chili powder, cumin, 1 teaspoon salt, and red pepper flakes in blender or food processor until smooth. Turn blender back on and add oil in steady stream until incorporated.
2. Place corn, beans, bell pepper, celery, green onions, and cilantro in serving bowl. Pour dressing over salad and toss well to combine. Cover and refrigerate for at least 2 hours or overnight.
3. Just before serving, stir in tomatoes. Season with salt to taste. Simple and Delicious!!