This tasty southwestern-style bean and corn salad was a hit at one of our weekly food bank cooking demonstrations. The chili powder gives the recipe a little kick, and fresh-squeezed lime and cilantro add fresh flavor to the dish. For this salad, pinto beans, red beans, black beans, garbanzo or any mix of beans will do. If using dry beans, soak overnight and cook beforehand. A helpful hint: If you have the time, let the dish sit for at least 15 minutes after prep so the flavors can combine and intensify.
4 cups cooked beans, drained and rinsed
2 cups corn (fresh, frozen, or canned)
1 tomato, chopped (or canned tomato)
½ red onion, minced
fresh minced cilantro to taste
½ cup lime juice
¼ cup olive oil
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon cumin powder
Salt & pepper to taste
2 cups shredded red cabbage (optional)
In a salad bowl, combine beans, corn, tomatoes, red onion, and cilantro. In a small bowl, mix together lime juice, olive oil, garlic, and spices. Pour over the salad and mix gently to coat vegetables and beans with dressing. Serve.