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Capacity-Building Projects
Southwest Bean Salad
YIELD: 4 cups/servings
| 1/2 cup | black beans, cooked |
| 1 cup | cherry tomatoes, quartered |
| 1/2 cup | cilantro, chopped |
| 1/3 cup | red onion, slivered |
| 1/2 of one | jalapeño, seeded, minced |
| 1 cup | corn, toasted |
| 1 cup | bell pepper, diced |
Southwest Lime Dressing
| 1/3 cup | lime juice, fresh |
| 1/4 cup | canola oil |
| 2 tbsp | honey |
| 1 tsp | cumin, dry ground |
| 1/2 tsp | salt |
Optional additions
Avocado, chickpeas, cucumber, cotija cheese, quinoa, grilled chicken, etc.
- In a large mixing bowl, add all the ingredients for the bean salad and set aside.
- In a medium-sized mixing bowl, whisk together the ingredients for the dressing. Adjust seasoning as desired.
- Pour the dressing over the salad and stir until well coated.
Serve immediately, or refrigerate for a few hours, then stir again and serve.
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