Mexican Bean Salad – Eat With Your Eyes


Ingredients: 2 (15 oz.) cans black beans, drained,4 tablespoons cider vinegar,1/2 cup chopped fresh cilantro,2 cups fresh or frozen (thawed) corn kernels,1 Clove Garlic,1 green bell pepper, chopped,1/2 cup Green Onions — Chopped,1 teaspoon ground coriander,1/4 teaspoon Ground Cumin,2 jalapeno peppers, seeded and minced,1 cup chopped jicama,1 Juice of lime,2 plum tomatoes, seeded and chopped,1 teaspoon salt,1 yellow bell pepper, chopped

  1. Combine the vinegar, lime juice, garlic, jalapeno peppers, cumin, coriander and salt in small mixing bowl and whisk until combined.Set aside.
  2. Combine the beans, corn, tomatoes, bell peppers, jicama, green onions, and cilantro in large mixing bowl.
  3. Pour the reserved mixture over and toss to coat.Chill for at least 30 minutes prior to serving.


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