CORN/BEAN/FRISEE SALAD

This recipe has developed over the years, and it it really easy to make. I first found a version of it in a Prevention magazine; very, very plain-kidney beans and no greens, ick! They did not know SW cuisine, so sad. So, I had to take it up several notches. Eat it with Mexican, TEX-MEX or SW food. OR eat it alone for lunch at work or with a steak, pork or chicken for dinner. Enjoy!

CORN/BEAN/FRISEE SALAD

3 C frozen roasted corn or regular yellow corn or canned and drained yellow and white corn, let sit until room temp
1 1/2 C canned black beans, drained well
1/2 lg red bell pepper, chopped
1/2 lg red onion, chopped
3-4 lg cloves garlic, minced
1/2 C cilantro leaves, torn in pieces
Dressing:
Combine
3 TBSP dark balsamic vinegar (I used Newman’s Own)
1 TBSP white balsamic vinegar (I used Trader Joe’s)
2 tsp olive oil
1 tsp ground cumin
1/2 tsp sea salt (or to taste)
1/2 tsp freshly ground black pepper (or to taste)
1/2 tsp hot red pepper flakes (or to taste)

Whisk the dressing ingredients together and let sit for 30 minutes to overnight. Adjust taste. Pour over veggies and mix well. Let sit for about an hour. Adjust taste.

3 C frisee or chicory or curly endive (all the same thing), washed and dried, torn into bite sized pieces

Add greens at the last minute*, toss well and serve.
Makes 6-8 servings

*If you are not eating the whole salad at once, combine greens and veggies together as needed.