Shelly's Recipe

BLACK BEAN, CORN & HEARTS OF PALM SALAD

Category: Salad

Salad:
1 (16 oz) can black beans, drained, rinsed
1 (10 oz) pkg frozen corn, thawed and drained
1 (71/2) oz can hearts of palm, cut into 1/4 inch rounds
1 green pepper, roasted, peeled, chopped
1 red pepper, roasted, peeled, chopped
2 cups plum tomatoes, chopped
1cup chopped green onion, white & green
1/2 chopped red onion

Dressing:
2 tsp cumin seeds
2 tsp sherry wine vinegar
1 tsp coriander (seeds or ground)
2 tbsp olive oil (approximately)
2-3 tbsp lime juice
1 tbsp grated lime zest
1/4 tsp crushed red pepper flakes
Salt and Pepper
Chopped cilantro or parsley

In a large bowl, combine the salad ingredients. Dressing: Whisk together the dressing ingredients and pour over the salad. Toss the salad to incorporate the dressing. (I usually modify it a bit each time according to my taste mood. Be careful. It can get a bit spicy. If it does just throw in a little sugar.)