A great side dish for Mexican entrees. We had this on the side with tacos one night. The next day for lunch we had taco salads with the leftover taco meat and put this on top. Jason even commented it would be great on nachos.
Black Bean Salad
2 cans black beans, drained
2 Roma tomatoes, diced
1/4 cup diced red pepper
1/4 cup diced red onion
1/4 cup green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro
1 jalapeno, minced and seeded
4 tablespoons red wine vinegar or sherry vinegar
juice of 1 lime
3 tablespoons honey
1 tablespoon salt
1 teaspoon pepper
pinch of ground cumin
Mix all ingredients in a large bowl and refrigerate for 1 hour.
Recipe from Guy Fieri
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