The staples in my spice cabinet are cumin and chili powder. They are probably my favorites next to wasabi. I also love mexican foods. I am pretty sure I was Hispanic in my past life. I digress. This is easy and will be a hit at any party. I have had this on corn tortillas for my Tacos, in a salad, by itself, with zucchini noodles, rice and tortilla chips. Basically there is no wrong way to eat this salad. Try it I promise you wont regret it.
Ingredients: serves 6
2 cup raw corn off cob or 1 can no sodium added corn, drained
1 can no sodium added black beans, drained and rinsed
1 can no sodium added dark kidney beans, drained and rinsed.
1 yellow/orange bell pepper, chopped
2 green onions, chopped
1/2 cup chopped cilantro
1 Tablespoon olive oil
1 tablespoon honey, maple syrup or agave
1 tablespoon rice vinegar
1/2 tablespoon cumin
1/2 tablespoon chili powder
2 cloves garling or 1/2 teaspoon garlic powder
Step 1: In a bowl mix beans, corn, peppers, cilantro and onions.
Step 2: In a separate bowl make the dressing. Mix oil, vinegar, sweetener and spices until no clumps.
Step 3: add dressing over salad and mix thoroughly.
Step 4: cover and place in fridge for up to four hours. Mixing or shaking every hour to combined flavors.
Step 5: Serve cold!