Esta es una exhibición prevé de cómo se va ver la receta de 'Santa Cruz Black Bean And Corn Salad' imprimido.

Receta Santa Cruz Black Bean And Corn Salad
by Global Cookbook

Santa Cruz Black Bean And Corn Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 can black beans (15-ounce. ea.) rinsed and liquid removed
  • 2 x roasted red bell peppers diced
  • 4 sm ears corn kernels cut off
  • 6 x green onions thinly sliced
  • 1 tsp chopped garlic
  • 3 Tbsp. oil
  • 6 Tbsp. lime juice
  • 2 Tbsp. plus 1 tsp. honey
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  •     Freshly grnd pepper

Direcciones

  1. Combine beans, bell peppers, corn, green onions, garlic, oil, lime juice, honey, salt, red pepper flakes and pepper to taste in bowl and toss till well mixed. Refrigerateat least 4 hrs or possibly overnight.
  2. Toss again before serving. Taste and adjust seasonings. Serve chilled or possibly at room temperature.
  3. 6 servings.
  4. Active Work Time: 10 min* Total
  5. Preparation Time: 10 min, plus 4 hrs chilling* Easy* Vegetarian
  6. NOTES : Colorful and slightly tangy, this bean and corn salad is a perfect complement to the shrimp salad, but it's also good with many meat, poultry or possibly fish dishes. I used roasted red bell peppers from a jar in this recipe.