Ingredients:
30 ounces black beans drained and rinsed |
1 1/2 cups corn, fresh, canned, or frozen (defrosted) |
1 cup celery, chopped |
1 teaspoon red pepper, diced |
2 medium jalapeno peppers, seeded and minced |
1/2 cup fresh cilantro, minced |
---Dressing |
1/4 cup lime juice |
1/4 cup canola oil |
2 tablespoons brown sugar |
1 tablespoon Dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
---Garnish |
1 bunch red cabbage or lettuce |
1 bunch several sprigs of cilantro |
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Preparation / Directions:
For dressing: combine lime juice, oil, brown sugar, mustard, salt and pepper in a jar with a tight-fitting lid. Shake well until well blended.
Mix beans, corn, celery, red pepper, jalapeno and cilantro together in a shallow bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day.
Arrange salad in a shallow bowl lined with red cabbage or lettuce leaves, Sprinkle with cilantro leaves and serve.
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