Black and Gold Salad

[Guest guest]

This recipe is another favorite of mine, and everyone always asks for

the recipe when I take this to a picnic or potluck. It is from the

May/June 1993 issue of Vegetarian Journal. Cath

 

*Black and Gold Salad*

 

2 cups cooked black beans

1 cup whole kernel corn (I use Mexi-Corn)

1/2 cup chopped, seeded tomato

1/4 cup chopped fresh cilantro (I use parsley)

2 TBS lime juice

2 TBS olive oil (I only use 1 TBS)

1 tsp maple syrup

1 green onion, chopped

1/2 tsp ground cumin

pinch of chili powder

salt and pepper to taste (I omit the salt)

raddichio or red leaf lettuce (for garnish)

 

In a large bowl, combine all ingredients except the lettuce. Let sit

in the refrigerator several hours or overnight. To serve, let salad

come to room temperature. Arrange in lettuce cups or on beds of

shredded lettuce.

 

Enjoy!