Saturday, September 4, 2010

Southwestern Bean Salad

2 cans (15 oz.)  black beans, rinsed and drained
1 can (15 oz.) Black-eyed peas, drained
Optional:  1 can small red beans, drained
1 can La Costeno carrots, with jalapenos, these are sliced, then I chop them. They can be found in the Mexican food aisle.
4 ears corn, cut off cob, cooked or roasted or use equivalent canned or frozen
2 cups chopped tomato, chop small
1 medium sweet red pepper(s), cut into small pieces
1 medium sweet yellow pepper or green bell pepper, cut into small pieces
1/2 medium red onion, chopped and sauteed until tender crisp.
1/2 cup cilantro, fresh, finely chopped
1 bunch medium scallion(s), chopped
4 tbsp. fresh lime juice
1 1/2 tsp. cumin
1 1/2 tsp. salt

Spray a nonstick skillet with Pam spray and saute chopped red onion until tender crisp.  This takes away the strong flavor that is often present in red onions but adds a nice texture and layer of flavor. Add together all the remaining ingredients and chill.  This salad can be kept refrigerated for a long time.  (Option:  Omit carrots and add feta cheese for your A choice) Adjust seasonings to taste.  Tomato and lime juice create a nice dressing for this salad.

This is one of the salads served at Suzy's party.  I make it frequently because it is high in protein and non fat, easy to grab on the run and great to have on hand to serve with grilled meats for dinner!

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