Recently a friend added me to a facebook group: Friends who Cook. Last night I tried my first recipe from the group -- I liked the tagline, "Black Gold: Addictive AND Healthy."
Black Gold
Ingredients:
1/3 cup fresh lime juice (about 2 limes, squeezed)
1/2 cup olive oil
1-2 cloves of garlic, minced
1 t. salt
1/4 t. ground cayenne pepper
1 (15 oz.) cans black beans, rinsed
10 oz. bag of frozen corn or corn cut off 3 cobs (cooked)
1 1/2 red bell peppers, chopped
2 tomatoes, chopped
6 green onions, chopped
1/2 -1 cup fresh cilantro, chopped
Directions:
1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing and pour it over the salad. Stir salad to coat vegetables and beans with dressing and serve (or refrigerate for an hour or two before serving to allow the flavors to blend).
I went ahead and made the salad about 1 1/2 hours in advance. Pretty yummy, but especially because we took it as our contribution to a fish taco feast at our friends' house. I need to get that recipe -- they grilled rubbed swordfish and the corn tortillas, and spread a spiced mayonnaise on the tortilla, added a cabbage slaw and the fish -- fantastic.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing and pour it over the salad. Stir salad to coat vegetables and beans with dressing and serve (or refrigerate for an hour or two before serving to allow the flavors to blend).
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