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2 small jalapeños
2 cloves garlic
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 cup olive oil
1/2 cup red wine vinegar
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
2 cups canned black beans, rinsed
1 cup chopped red onion
6 plum tomatoes, chopped
2 cups cooked corn
Juice of 1 lime
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1) In food processor, mince jalapeños and garlic. With motor running, add parsley, cilantro, oil, vinegar, cumin, salt, and pepper. Hold dressing aside.
2) In a large portable container, combine beans, red onion, tomatoes, corn, and lime juice. Pour dressing over salad; toss well to combine. Refrigerate until it’s time to pack the picnic.
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