Wednesday, October 9, 2013

Black Bean Salad

Great any time of year, but especially nice over a bowl of your favorite raw greens for a quick meal on a hot day.

vegan, gluten free, healthy salad

Black Bean Salad

¼ cup red wine vinegar
¼ cup xv olive oil
Juice of ¼ lime ( 1-2 tsp)
1 large clove garlic, minced (1 T)

1 each red, orange, & yellow sweet pepper, diced
½ large sweet white or red onion, chopped fine.  (¾ -1 cup)
2 cups fresh raw corn cut off the cob.  (3-4 large ears)
4-5 cups black beans, drained
2-3 T Italian parsley, chopped fine
Mix first 4 ingredients for dressing & set aside.  Prepare the rest and pour dressing over all but the parsley.  Blend well, then mix in the parsley.  Leave on counter for 30 minutes & stir up occasionally.  Store in frig for 5-6 days.  If you like a more savory salad or add in the larger amounts of the ingredients, double the dressing.

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