What’s For Dinner?
Adjustable Black Bean Salad
(First star is lowest, fourth star is highest)
Peach Buzz columnist Rich Eldredge confesses a "serious addiction" to this warm-weather salad -- serious praise for a nonfat, high-fiber, quick meal. Starting with a recipe in Cooking Light magazine, he has adapted it to suit himself and in the meantime it's become a favorite of his vegetarian friends. He omits a tablespoon of olive oil called for in the original and doubles the amount of ground cumin. Sometimes he substitutes corn for the celery. I prefer the celery's crunch, but can imagine trying many other combinations -- why not roasted red peppers or chunks of tangy green tomatoes?
Serve this as a main dish on top of mixed greens with warm sourdough bread or tortillas or as a change-of-pace side with any grilled meat.
-- Marcia Langhenry
Hands on time: Total time: 30 minutes Serves: 4
2 (15-ounce) cans black beans
1/2 cup lime juice (3 to 4 limes)
1/2 teaspoon ground cumin
3/4 cup julienned red onion (about 1/4 large onion)
1 cup thinly sliced celery (about 2 ribs) or 1 cup corn
Slice onion and celery and add to the bowl, stirring well to combine. Add beans and stir gently. May be served at room temperature or chilled.