Capacity-Building Projects

Southwest Bean Salad

YIELD: 4 cups/servings

1/2 cupblack beans, cooked
1 cupcherry tomatoes, quartered
1/2 cupcilantro, chopped
1/3 cupred onion, slivered
1/2 of onejalapeño, seeded, minced
1 cupcorn, toasted
1 cupbell pepper, diced

Southwest Lime Dressing

1/3 cup
lime juice, fresh
1/4 cupcanola oil
2 tbsphoney
1 tspcumin, dry ground
1/2 tspsalt

Optional additions

Avocado, chickpeas, cucumber, cotija cheese, quinoa, grilled chicken, etc.

  1. In a large mixing bowl, add all the ingredients for the bean salad and set aside.
  2. In a medium-sized mixing bowl, whisk together the ingredients for the dressing. Adjust seasoning as desired.
  3. Pour the dressing over the salad and stir until well coated.

Serve immediately, or refrigerate for a few hours, then stir again and serve.