Sweet and Spicy Black Bean Salad

Course : Salads
Serves: 6
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30 ounces black beans drained and rinsed
1 1/2 cups corn, fresh, canned, or frozen (defrosted)
1 cup celery, chopped
1 teaspoon red pepper, diced
2 medium jalapeno peppers, seeded and minced
1/2 cup fresh cilantro, minced
1/4 cup lime juice
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 bunch red cabbage or lettuce
1 bunch several sprigs of cilantro

Preparation / Directions:

For dressing: combine lime juice, oil, brown sugar, mustard, salt and pepper in a jar with a tight-fitting lid. Shake well until well blended. Mix beans, corn, celery, red pepper, jalapeno and cilantro together in a shallow bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day. Arrange salad in a shallow bowl lined with red cabbage or lettuce leaves, Sprinkle with cilantro leaves and serve.


Nutritional Information:

97 Calories (kcal); 9g Total Fat; (82% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 210mg Sodium

6 Kitchen's say:
  (4 1/4 1/2 Stars!)
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