Southwest Summer Salad
(Makes about 4 cups)
This salad is a quick, no-cook main dish salad for those hot summer days when the last thing you want to do is turn on the stove! Serve with grilled vegetables and grilled tortillas or tortilla chips and salsa. A chilled fresh fruit cup or lemon sorbet topped with fresh raspberries and blueberries for dessert makes a colorful and easy summertime outdoor meal perfect for family or guests.
1 can (15 ounce) black beans, rinsed
1/3 cup chopped green pepper
1/3 cup chopped red pepper
3 tablespoons chopped green onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
1 1/2 teaspoons grated lime zest (rind)
2 tablespoons olive oil
1/2 teaspoon cumin
1/4 teaspoon chili powder
3/4 cup grated cheese (mozzarella, cheddar, Monterey jack or any combination)
Salt and pepper
Lettuce greens
In large bowl, combine beans, green and red pepper, green onion and cilantro. In a small bowl whisk together lime juice, lime zest, olive oil, cumin and chili powder. Pour lime marinade over bean mixture and toss. Add cheese and season with salt and pepper. Serve on lettuce greens.
Variation
Substitute canned black beans with jalapeno peppers for regular canned black beans; eliminate chili powder.