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I “stole” this recipe from a local health food store. It would be perfect for a BBQ! Just double or triple this recipe:
1 can black beans
1 – 1 1/2 cup(s) corn
1 medium red (purple) onion, diced
1 1/2 cups chopped tomatoes (red, cherry, yellow, etc.)
2 medium chopped peppers (orange, yellow, green, whatever just to give the salad color)
chopped cilantro to taste (probably 3 tablespoons fresh, one tablespoon dried)
2 – 3 tablespoons lemon juice (to taste)
1 – 3 teaspoons lime juice (to taste)
1/2 – 3/4 teaspoon cumin (or to taste)
salt and pepper (to taste)
Mix all the ingredients together at the same time.
Posted by Mel to VegList
July 6th, 2010 at 12:32 pm
I use this style of recipe all the time. I put in what is in the fridge as far as veg goes. Cucumber, peppers of any kind, don’t use cilantro as my husband doesn’t care for it much. I also use leftover salsa for the dressing with the addition of a squeeze of lime. If I have leftover pesto I make a white bean version that’s good too. Also this salad will last in the fridge several days. I make it when I have house guests so there is always something healthy to snack on.