Cool Summer Salad
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
1 can black beans drained and rinsed
1/4 diced red onion
4 ears of corn roasted, and cut off the cob ( I dry roast mine
in an iron skillet, but you can use whole kernel canned or frozen
thawed)
1 cup chopped tomatoes
1 cup cooked, cooled brown rice
Chopped cilantro to taste
2 tablespoons olive oil
Juice of 1 1/2 fresh limes
Salt and pepper to taste
Note: The salad is prettier if you combine yellow and white
corn.
You can also use a bottled vinaigrette such as Sun Dried Tomato
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