Marinated Black Bean Salad
Prep time: 15 min
Cooking time: 15 min
Makes 6 servings
Ingredients
4 Tbsp or 2 oz Lime Juice
2 Tsp Fresh Parsley, Fine Diced
1/2 Tsp Ground Cumin
1Tsp or 1/4 oz Fresh Garlic Cloves
2 Tbs or 1/3 oz Mexican Seasoning Mix
1/2 cup or 1/3 oz Fresh Cilantro, Minced
1 Tbp or 1/4 oz Olive Oil
1/8 cup or 2 oz Honey
1/4 cup or 2 oz Red Wine Vinegar
2 cup or 11 1/2 oz Canned Low-Sodium Black Beans, drained and rinsed
1 1/2 cup or 8 2/3 oz Froze Whole-Kernel Corn, thawed
1 cup tri-color Bell Peppers diced (red, yellow, green)
1/2 cup Fresh Salsa
1/4 cup Fresh Red Onions, diced
1/4 cup Jalapeños, diced, seeded
Directions
- Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder or Mexican seasoning mix, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside for step 3.
- Vegetables: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well.
- Pour about 1/2 cup dressing over vegetables. Stir well.
- Transfer about bean salad to medium serving bowl.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below until served,
- Serve 2/3 cup.