My pal Larry Gober has a new salad to share. He writes: Steve, this is the new salad that I have made for
Roxana. It is very easy to make, I had some leftover beans from the
night before to use up. This is what I had for dinner last night with
a chunk of no-knead bread that I made yesterday. I dished it up over
some spinach to make a full meal. I used Penzey's ground red chipotle
pepper.
Ingredients:
Preparation:
2 cups cooked Rancho Gordo pinto beans
1 cup fresh corn kernels (about 2 ears) or
thawed frozen corn
1 red
bell pepper, finely chopped
4
green onions, finely chopped
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (ground chipotle
pepper or ground ancho peppers also works and will give a nice flavor)
1. Combine
beans, corn, bell pepper and onions in large bowl.
2. put
lemon juice in a small bowl. Stir in salt, mustard, cumin and red
pepper. Drizzle over bean mixture; toss to coat. Cover; refrigerate 2
hours. Serve on lettuce leaves, if desired.
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