• Mexican Black Bean Salad

    Posted on August 10, 2011 by in Appetizers, featured, Legumes, Salads, Sides

    From Veganizzm.com

    Feeling hot hot hot! Serves 6-8

    • 2 cans black beans, drained & rinsed
    • 2 ears cooked corn-kernels cut off the cob OR 1 can, drained
    • 2 medium tomatoes, diced
    • 1 small cucumber, seeds removed, sliced
    • 1/4 cup red onion, diced finely
    • 1 lime, juiced
    • 3 Tablespoons honey or maple syrup
    • 1 Tablespoon salt, or to taste
    • 1/2 teaspoon cumin
    • 1/2 teaspoon paprika

    Combine all of the ingredients in a large bowl. Stir well. Refrigerate 1 hour or overnight. Garnish with cilantro before serving if ya gots it. Serve chilled or whatever temperature your weather allows. ¡Fiiiiieeesttaaaa!

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One Responseso far.

  1. Rachael says:

    Not really vegan if it contains honey

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