Mexican Salad Best Dishes

Cook and World

Thursday, August 6, 2015

Mexican Salad

"This very fresh salad also works nicely as an addition to conventional tacos and quesadillas."

Ingredients :

1 (15 ounce) can black beans, rinsed and tired
1 (15 ounce) can garbanzo beans, tired
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
three tablespoons chopped clean cilantro
1 roma (plum) tomato, diced
1/2 cup olive oil
three tablespoons clean lime juice
half teaspoon honey
1 teaspoon ground black pepper
salt to flavor

Instructions :

Prep : 15M	Cook : 7M	Ready in : 1H15M

In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, crimson bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.

Notes :

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