Southwest Black Bean Salad

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Southwest Black Bean Salad

 

2 c. dried black beans OR 2 c. prepared black beans

2 c. cooked corn

2 cloves garlic, minced

1 med. red bell pepper, chopped

1/2 c. well-minced onion

1/2 tsp. salt

1/2 c. fresh lime juice (3-4 limes)

2 tsp. whole cumin seeds

1/2 c. fresh cilantro, minced

1/2 c. fresh parsley, minced

1 tsp. crushed red pepper, opt.

Freshly ground black pepper

3-4 corn tortillas, opt.

 

Wash beans and soak overnight. Place beans in large saucepan and cover with

1 " water. Bring to a boil, then cover and reduce heat to simmer for approx.

1 1/2 to 2 hr. or until tender to taste. Make sure they are always covered

with water while cooking. When beans are tender, drain and combine with

next 6 ingredients in recipe. Roast cumin seeds and add to salad along with

red and black pepper. Add cilantro and parsley on day of serving.

 

If using tortillas for garnish, brush both sides with olive oil and cut into

strips 1/4 " wide and 1 1/2 " long. Bake at 350F., 2 minutes, or until partly

chewy, partly crisp.