Recipes

Ingredients

4 Tbsp or 2 oz Lime juice

1 tsp Dried parsley

½ tsp Ground cumin

1 tsp or ¼ oz Fresh garlic cloves

2 tsp or ⅓ oz Ancho chili powder

OR

2 tsp or ⅓ oz Mexican seasoning mix

(See Notes Section)

½ cup or ⅓ oz Fresh cilantro, minced 1 tsp or ¼ oz Olive oil ⅛ cup or 2 oz Honev

¼ cup or 2 oz apple cider vinegar

2 cup or 11 ½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)

OR

2 cup or 11 ½ oz Dry black beans, cooked (See Notes Section) 

Directions

1. Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar.
   Stir well
   Set aside for step 3
2. Vegetables: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapenos in a large bowl. Stir well.
3. Pour about ½ cup dressing over vegetables.
   Stir well.
4. Transfer about bean salad to medium serving bowl.
5. Sprinkle ½ cup cheese over salad.
6. Critical Control Point.
   Cool to 40 °F or lower within 4 hours.
7. Critical Control Point:
8. Hold at 40 °F or below until served.
9. Serve ⅔ cup (portion with two ½ cup
   measuring cups or 6 oz slotted spoodle).