Tri-Pepper, Black Bean and Corn Salad

Green Girl Goodies, October 2012

After a brief hiatus, the Green Girl is back in action!  This simple black bean salad is packed with nutrient dense foods and delicious as well.  In addition to being tasty, the salad is extremely versatile.  The Spicy Tapatio Lime Dressing is bursting with Latin flavors and could be used to dress all kinds of different salads and as a marinade for meats as well.  I used some of the dressing to make a large batch of bean salad and tried it out as a burrito filling, mixed it in with some shred romaine and spinach for an awesome salad and ate the remainder surrounded by diced avocado with some tortilla chips.  I was in a hurry and used canned beans but if you have the time, cook some beans yourself to avoid the additives in the canned beans.  Enjoy!

Spicy Tapatio Lime Dressing/Marinade 

Yield approximately ¾ c

6 small Garlic cloves, crushed

4 large Jalapeno rings

3 tb Lime Juice

2 tb Tapatio

2 tb Honey

1 tb Lemon Juice

3 tsp Cumin

3 tsp Chili Powder

3 tsp Kosher Salt

10 turns Freshly Ground Pepper

-     Place the garlic and jalapeno into a food processor and pulse until minced.

 

-     Place the other ingredients into the processor and blend until smooth.

 

-     Let the dressing stand at least a half hour to let the flavors combine.  The dressing can be stored properly refrigerated for up to 1 week.

Tri-Pepper, Black Bean and Corn Salad

Yield approximately 4 ¾ cups

1 15 oz can Black Beans, drained and rinsed or 1 2/3 c Black Beans

 

2/3 c Corn

½ c Red Pepper, small dice

½ c Yellow Pepper, small dice

½ c Orange Pepper, small dice

½ c Tomatoes, small dice

½ c Red Onion, small dice

¼ c Green Onion, thinly sliced rings*

1 c Cilantro, minced**

1/3 c Spicy Tapatio Lime Dressing 

*heaping cup

**loosely packed

-     Combine all the ingredients in a bowl and let stand at least ½ an hour to let the flavors combine.  The salad can be stored properly refrigerated for up to 4 days.

 

 

 

 

-     For the burrito preparation I piled the bean salad onto an 8” flour tortilla and topped it with a slice of Colby jack or cheddar cheese.

-     I heated the burrito under the broiler until the cheese melted and the tortilla got dark and crispy, approximately 3 -5 minutes.   I then added shredded romaine and wrapped the burrito in foil for a less messy way to eat.

 

 

 

 

Below is the bean salad surrounded by diced avocado.  I ate it with some tortilla chips for added crunchy texture!

Up Next…

Asian Marinated Sirloin Steak Stir Fry