A refreshing, light, protein-packed meal!
Southwestern Bean Salad
Prep time: 10 minutes
1 (15 oz.) can of black beans
1 (15 oz.) can of red kidney beans
1 (15 oz.) can of corn
1/2 cup chopped purple onions
3 fresh plum tomatoes, seeded and chopped
1/2 cup fresh chopped cilantro
2 Tbsp. lime juice or one lime (about the amount of juice from one lime)
1 to 2 Tbsp. white vinegar
1 to 2 Tbsp. olive oil
1/2 to 1 teaspoon of sugar (to taste)
1/4 teaspoon of ground roasted cumin (optional)
Salt and pepper to taste
Make sure to rinse and drain the beans if you are using canned beans. In a large bowl, combine the beans, corn, onions, tomatoes, cilantro, lime juice, vinegar, cumin, and olive oil. Add sugar, salt, and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8
Recipe by Nastazja Wasilewski, General Manager at Lucille Roberts Astoria.