Tuesday, June 19, 2012

Dinner on the Farm - Southwest Corn and Bean Salad

I love mixed salads in the summer. Especially those with a bold taste. This recipes can be modified to fit what you have in the pantry. I am bringing you the version I did this evening.

Southwest Corn and Bean Salad

1 can sweet corn
1 can chickpeas
1 can black olives, drained
2 c. shredded cabbage
1/2 c. chopped red onion
1/3 c. chopped cilantro
1 tsp. minced garlic
1 large tomato chopped
1/3 c lime juice
3 tbl olive oil

Drain the corn, chickpeas and black olives in a colander and rinse. Set aside.

Combine the chopped cilantro, olive oil, garlic and lime juice in a large blow. Whisk well to blend the flavors and let it sit for 10 min.

Then, fold in the corn, chickpeas and black olives along with the cabbage, red onion and tomato. Mix well. Chill for 30 minutes before serving.


You can substitute black beans for the chick peas if you like and red cabbage for green cabbage for color. Also, chopped colored bell peppers would be pretty and delicious too.

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