Black Bean Salad with Lime Dressing
for Cinco de Mayo
Many thanks to my friend Kelly who originally brought this over to my house for a potluck. I use different veggies than she did, but the dressing recipe is identical to hers. You could put it on cardboard and it would taste great!
My camera is on the blink so you'll have to enjoy this lovely stock photo of limes, courtesy of Robert Lerich via photoxpress! Trust me though, it's a beautiful dish and you can substitute any fresh raw vegetables for the tomato and cucumber. Anything that starts out "olive oil, lime juice, fresh cilantro" is going to come out delicious. Molly (age 1) ate a whole bowl of this herself the other night when I made it.
2/3 c. olive oil
4 Tablespoons lime juice
4 Tablespoons fresh cilantro, chopped
3 teaspoons sugar
1 teaspoon chili powder
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
Whisk together all dressing ingredients. Gently fold in:
1 can black beans, rinsed and drained
1 1/2 cups frozen super-sweet corn
1 large tomato, seeded and diced
1 large cucumber, diced
1 bell pepper, any color, diced
1 stalk celery, diced
It's best if you can let it sit for a few hours to mingle the flavors. Enjoy!