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The Spice & Tea Exchange® Cincinnati Located in Rookwood commons (Right next to Buca di Beppo) 2637 Edmondson Road Cincinnati, OH 45209 (513)531-7000
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1/3
his is a unique and flavorful salsa- style salad. Adding black beans gives it substance, and the chiles
give it color and spice. Serve alone, as a side dish or with nacho chips.
Preparation time: 20 minutes Yield: 10 servings
Ingredients
2 freshly cooked cups black beans OR 2 cans black beans (15 oz each), rinsed and drained. cup olive oil
2 jalapeños, seeded and finely minced 1 small red or white sweet onion, finely chopped (¾ cup)
1 or 2 large ripe tomatos, chopped ½ cup finely chopped cilantro (more for garnish)
¼ cup fresh lime juice 2 garlic cloves, minced ½ tsp ground cumin ½ tsp ground coriander 1 small red bell pepper, seeded and chopped (¾ cup)
1 small orange bell pepper, seeded and chopped (¾ cup)
32 Greater Cincinnati/Northern Kentucky Edition
3 cups corn kernels (fresh corn boiled
NaturalCinci.com
on the cob for 4 minutes and cooled is best) or frozen
Directions
1. Drain and rinse the beans. 2. Mix ingredients, except the corn, together and set aside.
3. Add the corn kernels and fold them in gently.
4. chill for a few hours before serving.
Healthy Tip: Prepare the garlic in recipes first. The latest scientific research indicates that slicing, chopping, minc- ing or pressing garlic 5 to 10 minutes before eating or cooking will enhance its health-promoting benefits.
Please visit The Spice and Tea Exchange in Rookwood for all your culinary needs. See ad on this page.
Recipe courtesy of Pure Life Studio, 11928 Montgomery Rd., spe- cializing in tasty, healthy foods and offering helpful tips that revital- ize the body. For more information call 513-227-7277. See ad, page 13.
Black Bean and Corn Salsa Salad
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