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3-Bean Salad with Spicy Lime Dressing




Source of Recipe


Internet


List of Ingredients




1 15-ounce can black beans, rinsed and drained
1 15-ounce can red beans, rinsed and drained
1 15-ounce can white beans, rinsed and drained
1/2 of a sweet yellow or orange pepper (about 1/2 cup), seeded and chopped
2 green onions, thinly sliced
1 ear sweet corn, boiled and kernels removed
1 cup small grape or cherry tomatoes, halved or quartered

Spicy Lime Dressing:
1/4 cup fresh-squeezed lime juice
1 teaspoon lime zest
1 jalapeño pepper, seeded and finely chopped
2 garlic cloves, minced
1 teaspoon toasted cumin seeds,* coarsely ground
1/4 teaspoon salt
1/4 cup vegetable or olive oil

3 tablespoons fresh cilantro, snipped
1 avocado, peeled and cubed
lettuce leaves



Recipe



Combine the beans in a large serving bowl. Add the pepper, green onions, sweet corn, and tomatoes.

Spicy Lime Dressing: In a small bowl, combine the lime juice, lime zest, jalapeño pepper, garlic, cumin and salt. Whisk in the vegetable or olive oil.

Pour the dressing over the bean salad and toss gently to combine. Add the cilantro and toss again. Cover and refrigerate the salad for at least 2 hours to allow the flavors to blend.

Let the bean salad stand at room temperature for 15 minutes prior to serving time. Just before serving, add the avocado. To serve, spoon the bean salad on to lettuce leaves. Serves 8 to 10.

To toast the cumin seeds: Place the seeds in a small skillet over medium heat. Toast, turning often, for 2 to 3 minutes, or until lightly browned. Remove the seeds from the pan and cool. Crush the cumin seed in a mortar with pestle or in a spice grinder.