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jueves, 1 de marzo de 2012

Southwestern Bean Salad

1 15 oz can black beans
1 15 oz can white cannellini beans
1 medium red onion, diced
1 medium red bell pepper, diced
1 can of corn, drained
3 tbsp chopped fresh coriander (or 1 tbsp dry coriander)
1 clove garlic, crushed
1/2 tsp ground cumin
1/2 tsp Dijon mustard
2 tbsp red wine vinegar
1/4 cup olive oil
salt and ppper

Place onion and red pepper in a bowl and add the beans, corn and coriander.  Stir until well combined.
Combine the garlic, cumin, mustard and vingar in a bowl; gradually whisk in the oil.  Season lightly with salt and pepper.  Pour over the bean mizture and toss lightly to combine.

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