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Receta Corn And Bean Salad
by Global Cookbook

Corn And Bean Salad
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  Raciónes: 8

Ingredientes

  • 3 c. Corn kernels, cooked
  • 16 ounce Red kidney beans, from can, liquid removed and rinsed
  • 1 can Black olives, sliced & pitted, liquid removed
  • 1 sm Red bell pepper Endive leaves
  • 6 Tbsp. Vegetable oil
  • 3 Tbsp. Cider vinegar
  • 1 1/2 tsp Dijon mustard
  • 3/4 tsp Salt
  • 3/4 tsp Cumin, grnd
  • 1/4 tsp Sugar

Direcciones

  1. To make the dressing, in a medium-sized bowl, whisk together oil, vinegar, mustard, salt, cumin, and sugar till well mixed. Stir corn, kidney beans, and olives into the bowl with the dressing; toss till coated. cover and chill for at least 30 min.
  2. Keeping the bell pepper whole, remove the core and seeds. Cut the pepper crosswise into 1/4-inch rings. To serve, line a platter with endive leaves.
  3. Spoon the corn mix over the endive, top with the bell pepper rings and serve.
  4. Preparation Time: 40 min