Thursday, June 2, 2011

Zesty Bean Salad

Or is it Salsa?

You can make half of this recipe or triple it easily.  It is a great side dish with BBQ Chicken or  as a lunch salad.   I often talk about eating bright colors to make food less boring, this is like confetti to your eyes and mouth!   Oh yes, it IS Easy Peasy!


Fresh:  Roma Tomatoes, 4 nice red ones, diced
            A Bunch of green onions sliced (scallions if you will)
            Fresh Lime:  juiced
            A bunch of cilantro, snip off leaves with scissors to use.

Other:   2 cans of Black beans  (or you can use your favorite beans kidney, white northern, garbanzo etc.)    Today I used one can of black beans and one of dark kidney beans.
Frozen corn equal to one can of beans (I used fire roasted frozen corn)
1/3 cup rice wine vinegar
1 Tablespoon minced garlic
1/4 cup olive oil
1 teaspoon chili powder
1 teaspoon cumin (I use slightly more)
Black pepper to taste
1 Tablespoon Spenda or sweetener of your choice

Rinse and drain the beans (this is an important step!)

In a small bowl mix all of the liquid and spices:  lime juice, vinegar, olive oil, garlic, chili powder, cumin, black pepper, and Splenda (sweetener) and set aside.

In large bowl,  mix all the rest of the ingredients:  Beans, tomatoes, green onions, corn and cilantro.
Pour over liquid ingredients and mix well.

It is ready to eat!  But...oh my,  The next day it is even better and the next if it stays around that long.

If you don't tolerate corn or are on a low glycemic diet omit the corn it is still yummy!