Southwestern Bean Salad

Cooking With Rania - "Southwestern Grilling Recipes"
KDKA Pittsburgh Today Live 8/31/2011

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Southwestern Bean Salad

INGREDIENTS
2 ears grilled husked corn
2 – 15 ounce cans black beans – drained and rinsed
1 – 15 ounce can red kidney beans – drained and rinsed
1 cup Pico de Gallo (see recipe below)
2 green onions – sliced
½ cup chopped cilantro
Juice of one lime (or more to taste)
Sea salt and freshly ground black pepper to taste

DIRECTIONS
Stand each ear of corn upright over a shallow bowl and using a chef’s knife, cut the kernels from the cob. Transfer the kernels to a large bowl and add the black beans, kidney beans, salsa and green onions. Stir to mix. Stir in the cilantro and then season with lime juice, salt and pepper.

Serve at room temperature or cover and chill for about 2 hours and serve chilled. Salad will keep in the refrigerator for up to 3 days.

Pico de Gallo
2 medium tomatoes, seeded and finely diced
1 medium red onion, finely diced
5 tablespoons vegetable oil
1/4 cup fresh lemon juice
4 serrano chilies, seeded and finely diced
2 tablespoons minced fresh cilantro
2 tablespoons tomato juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Mix all ingredients in large bowl. Cover and refrigerate until ready to use.
Makes about 4 cups


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