SOUTHWESTERN BLACK BEAN SALAD
SOUTHWESTERN BLACK BEAN SALAD
2 x 14 oz cans of black beans, rinsed and drained (2x 397 ml)
2 vine-ripened tomatoes chopped
4 green onions chopped
½ cup cilantro leaves (125ml)
1 cup grated provolone cheese (250ml)
½ cup goat cheese (125ml)
Dressing
2 cloves of garlic minced
1 Chipoltle Chile seeded and finely chopped
1 teaspoon cumin (5ml)
2 teaspoons salt (10ml)
1 teaspoon black pepper (5ml)
3 tablespoons lime juice (45ml)
¼ cup olive oil (60ml)
Optional garnish crisp tortilla chips
Place salad dressing ingredients into a small bowl. Mix until well combined.
In a large separate bowl mix together the black beans, tomatoes, chopped green onion and cilantro leaves.
Toss dressing with bean mixture and let stand for 1 hour before serving.
Before serving top with grated provolone and goat cheese.
Garnish with fresh cilantro and tortilla chips.
Yield: 6 servings
2 x 14 oz cans of black beans, rinsed and drained (2x 397 ml)
2 vine-ripened tomatoes chopped
4 green onions chopped
½ cup cilantro leaves (125ml)
1 cup grated provolone cheese (250ml)
½ cup goat cheese (125ml)
Dressing
2 cloves of garlic minced
1 Chipoltle Chile seeded and finely chopped
1 teaspoon cumin (5ml)
2 teaspoons salt (10ml)
1 teaspoon black pepper (5ml)
3 tablespoons lime juice (45ml)
¼ cup olive oil (60ml)
Optional garnish crisp tortilla chips
Place salad dressing ingredients into a small bowl. Mix until well combined.
In a large separate bowl mix together the black beans, tomatoes, chopped green onion and cilantro leaves.
Toss dressing with bean mixture and let stand for 1 hour before serving.
Before serving top with grated provolone and goat cheese.
Garnish with fresh cilantro and tortilla chips.
Yield: 6 servings
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