| SOUTHWESTERN BEAN AND CORN SALAD |
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Makes 6-8 servings1 (15-ounce) can dark red kidney beans 1 (15-ounce) can black beans 1 (15-ounce) can whole kernel corn 1/2 cup chopped onion 3-4 cloves garlic, minced 1 chopped red bell pepper 1/4 cup chopped scallions 2 tablespoons chopped fresh cilantro 1/4 cup Crisco Pure Canola Oil or Corn Oil 3 tablespoons fresh lime juice 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper (more or less to taste) Salt and pepper to taste Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro. Stir gently to mix well. In a small bowl whisk together the Crisco Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again. < b>Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving. Enjoy! |
