- 1 pound dried black beans.
- 2 cans corn, drained
- 2 sweet peppers (red, yellow or green)
- 1 large vidalia onion
- 1-2 cups cooked quinoa, optional
- 1/2 cup lime juice
- 2 TBSP olive oil
- 2 tbsp green salsa
- 1 tbsp chili powder
- 2 tsp salt
- 1.5 tsp ground cumin
- 3 cloves garlic, minced
- 1/3 cup fresh cilantro
Chop onion and peppers, add to beans along with canned corn and quinoa.
Mix lime juice, olive oil and salsa with spices in jar, cover and shake until blended. Pour over salad and chill in refrigerator several hours or overnight.
Serve as a salad, stuffed into tomatoes or peppers, wrapped in tortillas or as a dip with chips.
1 comment:
I'm definitely going to try this! It would have been good tonight at our Sunday school party.
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