Saturday, July 8, 2017

Pinto Bean And Corn Salad With Chili Lime Dressing


PINTO BEAN AND CORN SALAD 
WITH CHILI LIME DRESSING 
Serves 4 to 6.

Ingredients:
Dressing:
2 cloves garlic, minced
6 T. fresh lime juice
2 T. honey or agave syrup 1 tsp. salt
1 tsp. chili powder
1/2 cup extra-virgin olive oil
Salad:
1-15 oz. can pinto beans, rinsed and drained 1 1/3 cups fresh yellow or white corn kernels
(or frozen and thawed)
1 yellow or orange bell pepper, diced 1/4 cup red onion, diced
1-4 oz. can diced green chilies
1 cup cherry tomatoes, halved
1/4 cup chopped cilantro
Salt and pepper to taste


Directions:
1. For dressing combine garlic, lime juice, honey or agave, salt and chili powder in a small bowl. Gradually whisk in the olive oil until dressing comes together. Chill until ready to toss with salad
2. Toss together the beans, corn, bell pepper, onions and diced chilies. Add dressing and toss to coat evenly; chill up to 4 hours. Just before serving gently fold in tomatoes and cilantro. Adjust seasoning with salt and pepper to taste. 

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