Marinated Black Bean Salad

Zutaten

• 4 Tbsp or 2 oz Lime juice
• 1 tsp Dried parsley
• ½ tsp Ground cumin
• 1 tsp or ¼ oz Fresh garlic cloves
• 2 tsp or ⅓ oz Ancho chili powder
• - - OR
• 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
• ½ cup or ⅓ oz Fresh cilantro, minced
• 1 tsp or ¼ oz Olive oil
• ⅛ cup or 2 oz Honey
• ¼ cup or 2 oz Apple cider vinegar
• 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
• - - OR
• 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
• 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
• ⅓ cup or 1⅓ oz Fresh green peppers, diced
• ½ cup or 2 oz Fresh red peppers, diced
• ⅓ cup or 3⅓ oz Canned low-sodium salsa
• ¼ cup or ½ oz Fresh red onions, diced
• ¼ cup or ¼ oz Jalapeños, diced, seeded
• ½ cup 2 oz Low-fat cheddar cheese, shredded

Zubereitung

1. Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder or Mexican seasoning mix, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside for step 3.
2. Vegetables: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well.
3. Pour about ½ cup dressing over vegetables. Stir well.
4. Transfer about bean salad to medium serving bowl.
5. Sprinkle ½ cup cheese over salad.
6. Critical Control Point: Cool to 40 °F or lower within 4 hours.
7. Critical Control Point: Hold at 40 °F or below until served.
8. Serve ⅔ cup (portion with two ⅓ cup measuring cups or 6 oz slotted spoodle).