At a Glance
Course : Entree, Lunch, Salad
Special : Easy
Type of Prep : Assemble, Toss
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner, Summer
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INGREDIENTS:
- 1/4 cup apricot preserves
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon ground chili powder
- 1 cup cooked corn kernels, cooled
- 1/2 small head iceberg lettuce, about 2 cups torn
- 1 medium red bell pepper, diced
- 1 can (16 ounces) black beans, drained and rinsed
- 1 can (15 to 16 ounces) Lima beans or butter beans, drained and rinsed
- 1 jalapeno chile pepper, seeded, finely chopped
- 1 tablespoon fresh chopped cilantro
- tortilla chips
PREPARATION:
In a large bowl, whisk together the apricot preserves, lime juice, olive oil, salt, pepper, and chili powder. Add corn, lettuce, bell pepper, black beans, lima beans, chile pepper, and cilantro; toss lightly to blend ingredients. Garnish salad with tortilla chips.
Serves 4.
Serves 4.
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Beans Index
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Black Bean Recipes
Bean Salad Recipes
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