Thai-Style Black Bean Salad
2 cups black beans, cooked and drained
1 cup corn, roasted
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, chopped
2 jalapenos. finely minced
2 cloves garlic, minced
1 teaspoon ginger, minced
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon lime juice
salt, to taste
1. In a bowl, combine black beans, corn, celery, onion, red pepper, cilantro, jalapenos, garlic and ginger in a large bowl.
2. In another bowl, whisk together oil, vinegar, and lime juice.
3. Pour dressing over bean mixture and toss to combine. Season with salt. Chill until ready to serve.
Per serving: Kcal Calories: 478 calories; Total Fat: 12g (22% calories from fat); Protein: 23g; Carbohydrates: 73g; Cholesterol: 0mg; Sodium: 26mg; Food Exchanges: 4-1/2 grain (starch); 1 lean meat; 1/2 vegetable; 0 Fruit; 2 fat; 0 other carbohydrates
SO HOW'D IT GO?
Is that two cups of cooked black beans or two cups, cooked?
This is a great recipe, and we make it all the time, with a few minor changes. We use cucumber instead of celery just because we like it better, and we use only 2 tbsp of sesame oil and double the lime juice. And extra ginger! So good.