Black Bean Salad

Simple to prepare, this colorful side salad boasts a refreshing
lime and cumin vinaigrette.

With dreary gray weather outside, I was wishing for something lively on my dinner plate.  Black beans accomodate cilantro nicely with a cumin and lime vinaigrette in this Mexican style side dish.  We served this as a side dish to turkey burgers with green chiles and cheddar and a Caesar salad.

serves: 6                    prep time:  15 minutes

1 can black beans, drained and rinsed
1/4 cup red pepper, chopped
1/4 cup corn (frozen is fine)
1/4 cup cilantro leaves, chopped
2 tablespoons green onions or red onion, finely chopped

Vinaigrette:
1/4 cup canola oil
2 tablespoons lime juice
1 small clove garlic, minced (or a dash of garlic powder)
1/4 teaspoon ground cumin
Salt and pepper to taste

In a medium bowl, add the beans, pepper, corn, cilantro, and onion.  Mix together the dressing ingredients and taste to see if it needs more seasoning.  Add just enough to moisten the salad. 

This salad is ideal prepared in advance to give the flavors a chance to meld.  One can always add more peppers (try yellow and orange too), corn, and onion depending on your personal likes.  I packed this for hubby's lunch the other day and the dish came back empty.  Hmmm, left-overs must be good!

Calories per serving are about 140.  This dish is high in protein and high in good fats.  Also high in fiber at almost 5 g per serving.

-Kim Fielding