photo from Betty CrockerThis recipe originally came from Betty Crocker. I altered it a little bit -- I use fewer black beans than the recipe calls for and more corn (actually about equal parts of each). And this time I added avocado at the request of my boys -- I added it just before serving. I'm giving you the original recipe. It makes a boatload -- 20 servings, which is great for a party, but if you want to serve it to a smaller gang, you could easily size it down.
Colorful Black Bean Salad
3 cups frozen corn, thawed and drained
3 cups peeled, diced jicama*
3 med. tomatoes, seeded and chopped
6 cans black beans, rinsed and drained
6 green onions, chopped
¾ cup red wine vinegar
⅓ cup vegetable oil
1 ½ t. chili powder
¾ t. cumin
3 small garlic cloves, minced**
Toss vegetables together in a large bowl. Mix dressing ingredients together and pour over vegetables. Stir and chill at least 2 hours, but not more than 8.
* since Jicama are expensive in my neck of the woods ($3) for one, I used just one Jicama. It yielded about 2 cups and that was plenty in my book.
** I used 5 or 6, but we like it flavorful
.
3 cups frozen corn, thawed and drained
3 cups peeled, diced jicama*
3 med. tomatoes, seeded and chopped
6 cans black beans, rinsed and drained
6 green onions, chopped
¾ cup red wine vinegar
⅓ cup vegetable oil
1 ½ t. chili powder
¾ t. cumin
3 small garlic cloves, minced**
Toss vegetables together in a large bowl. Mix dressing ingredients together and pour over vegetables. Stir and chill at least 2 hours, but not more than 8.
* since Jicama are expensive in my neck of the woods ($3) for one, I used just one Jicama. It yielded about 2 cups and that was plenty in my book.
** I used 5 or 6, but we like it flavorful
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