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June 30, 2005

Southwest Summer Salad

This salad is a quick, no-cook main dish salad for those hot summer days when the last thing you want to do is turn on the stove! Serve with grilled vegetables and grilled tortillas or tortilla chips and salsa. A chilled fresh fruit cup or lemon sorbet topped with fresh raspberries and blueberries for dessert (perfect for a 4th of July celebration) makes a colorful and easy summertime outdoor meal for family or guests.

(Makes about 4 cups)

    1 can (15 ounce) black beans, rinsed
    1 can (15 ounce) garbanzo beans, rinsed
    1/3 cup chopped green pepper
    1/3 cup chopped red pepper
    3 tablespoons chopped green onion
    2 tablespoons chopped cilantro
    3 tablespoons lime juice
    1 1/2 teaspoons grated lime zest (rind)
    2 tablespoons olive oil
    1/2 teaspoon cumin
    1/4 teaspoon chili powder
    3/4 cup grated cheese (mozzarella, cheddar, Monterey jack or any combination)
    Salt and pepper
    Lettuce greens

In large bowl, combine beans, green and red pepper, green onion and cilantro. In a small bowl whisk together lime juice, lime zest, olive oil, cumin and chili powder. Pour lime marinade over bean mixture and toss. Add cheese and season with salt and pepper. Serve on lettuce greens.


Substitute canned black beans with jalapeno peppers for regular canned black beans; eliminate chili powder.

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Posted by Laura on June 30, 2005 | Permalink


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