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Culinary Wednesday

April 3, 2013 - Kristy MacKaben
It is still chilly here in Chicago---a high of about 42 today. Hope it's warmer there in Blair County. Despite the winteresque weather, it's technically still spring and I'm still all about summer/spring salads at least once a week. Here's a recipe I found on Pinterest. It includes black beans--my favorite!!

Salad Ingredients: 1 14.5 ounce can of black beans, drained and rinsed, 1 small onion, 1 bell pepper, any color, 3 stalks of celery, 3 carrots or 1.5 cups of shredded carrots. 1 cup corn, 1 cup cooked brown rice, 4 strips of crispy bacon, 4 oz Cotija cheese or Monterey Jack cheese, handful of chopped cilantro

Dressing: 2 limes, juiced (should be about 4 tablespoons)1/4 cup apple cider vinegar, Dash each of cumin, cayenne, chili powder, salt, pepper, sugar, 1/2 cup olive oil

Dice all the vegetables and bacon to your preferred size and throw them in a big bowl with the beans and rice.

For the dressing, combine the lime juice, vinegar and seasonings in a small bowl and drizzle in the olive oil while whisking. Adjust amount of oil until you have the consistency you want.

Now, just drizzle the dressing over the bowl of veggies and black beans and stir. Adjust salt if necessary. Top with crumbled cotija cheese and cilantro. For the yummiest results, refrigerate for two hours before you serve.

 
 

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