Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/3954/
Roasted Pepper, Corn and Bean Salad
Yield: 8 servings
Preparation Time: 30 min; Chill: 1 hour
Ingredients
| 1 |
|
large red bell pepper
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|
| 1 |
can |
(15 ounce) black beans, rinsed and drained
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|
| 1 |
can |
(15 ounce) pinto beans, rinsed and drained
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|
| 1 |
cup |
frozen whole kernel corn, thawed, drained
|
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|
| 1 |
can |
(4 ounce) diced mild green chilies
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| 2 |
|
green onions, thinly sliced
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Cumin Dressing: |
| 2 |
tablespoons |
white wine vinegar or cider vinegar
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|
| 1 |
teaspoon |
grated lemon zest
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| 2 |
tablespoons |
lemon juice
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| 1 |
clove |
garlic, minced
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|
| 1/2 |
teaspoon |
ground cumin
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Directions:
Place pepper on pan under preheated broiler 2 inches from heat. Broil 15 to 18 minutes, turning pepper as each side becomes charred. When pepper is cool enough to handle, rub or peel charred skin from the pepper.
Cut the stem from the pepper and discard any excess liquid. Quarter the pepper lengthwise and discard the seeds. Slice crosswise and add to a medium size bowl.
Place drained beans in the bowl. Add corn, green chilies, green onions and Cumin dressing; stir. Cover and refrigerate 1 hour or up to 24 hours.
Cumin Dressing:
Combine vinegar, lemon zest, lemon juice, garlic and cumin in a small bowl; mix well.
Serve as a side with your favorite Mexican dish or eat as a snack with tortilla chips.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/3954/