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LeAnne shares, "This salad is a hit at potlucks."


  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can pinto beans, rinsed and drained
  • 1 15 oz. bag super sweet frozen niblet corn or 2 Cups fresh corn on the cob kernels
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped

Dressing:

  • 1/2 Cup chopped, fresh cilantro (or 2 TB. dried CILANTRO)
  • 1 tsp. GROUND CUMIN
  • 1 TB. ALEPPO PEPPER
  • 1 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1 tsp. SEA SALT
  • 1/4 Cup canola oil
  • 1/2 Cup red wine vinegar
  • 2 limes, juice of (1/4-1/3 Cup)
       

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeņo peppers. Toss well. Combine the cilantro, CUMIN, ALEPPO PEPPER, PENZEYS FRESHLY GROUND PEPPER, SEA SALT, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat.
Prep. time: 20 minutes
Cooking time: none
Serves: 8-10 as a side dish

Nutritional Information:
Serving Size 5.2 oz. (148g)
Calories 130
Calories from Fat 40
Total Fat 4.5g 7%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 400mg 17%
Carbohydrate 19g 6%
Dietary Fiber 6g 22%
Sugars 2g
Protein 5g
Vitamin A 8%
Vitamin C 35%
Calcium 4%
Iron 8%



Description
Price
Qty
Cilantro .3 oz. 1/2 cup jar
$3.09
Aleppo Pepper 1.9 oz. 1/2 cup jar
$4.75
Cumin Ground 2.2 oz. 1/2 cup jar
$4.55
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$3.89
Pacific Sea Salt Coarse 1 lb. Bulk
$2.09


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