{"id":123,"date":"2010-07-16T17:03:01","date_gmt":"2010-07-17T00:03:01","guid":{"rendered":"http:\/\/www.recipes.theskinnyonscv.com\/?page_id=123"},"modified":"2010-07-16T17:37:46","modified_gmt":"2010-07-17T00:37:46","slug":"beancorn-and-pepper-salad-with-chile-lime-dressing","status":"publish","type":"page","link":"https:\/\/www.recipes.theskinnyonscv.com\/?page_id=123","title":{"rendered":"Bean,Corn and Pepper Salad with Chile-Lime Dressing"},"content":{"rendered":"<p>Bean salads are great! They are low in fat and high in fiber and go well with grilled foods as a side dish or can be used as a topping for chicken or even as a dip with hearty chips or crackers!<\/p>\n<p>Another advantage is you can use canned or frozen beans and vegetables as well as mixing and matching certain ingredients that you have or don&#8217;t have on hand. Which is exactly what I did the other night to this recipe. I will give you the original\u00a0 recipe as well as my altered version using\u00a0 different ingredients\u00a0 I had available to me as an example of utilizing things in my kitchen without running to the market for the exact ingredients. By the way, it turned out as flavorful as the original!! This salad is a favorite of mine.<\/p>\n<p><strong>SALAD:\u00a0\u00a0\u00a0\u00a0 Serves 6-8<br \/>\n<\/strong><\/p>\n<p>2 cans(15 ounces each) black beans\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <a href=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images.jpgblack-bean.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-131\" title=\"images.jpgblack bean\" src=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images.jpgblack-bean.jpg\" alt=\"\" width=\"163\" height=\"131\" \/><\/a><\/p>\n<p>Kernels from 2 ears fresh corn (about 2 cups)<\/p>\n<p>1 red bell pepper, roasted or raw,diced<\/p>\n<p>3 scallion greens, thinly sliced<\/p>\n<p>1\/4 cup minced red onion<\/p>\n<p>1\/4 cup chopped fresh cilantro<\/p>\n<p><strong>CHILE-LIME DRESSING<\/strong><\/p>\n<p>1\/2 teaspoon ground cumin<\/p>\n<p>1\/2 teaspoon chile powder<\/p>\n<p>pinch of cayenne or ground chipolte powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <a href=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images.jpglimes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-138\" title=\"images.jpglimes\" src=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images.jpglimes.jpg\" alt=\"\" width=\"118\" height=\"118\" \/><\/a><\/p>\n<p>6 tablespoons fresh lime juice (about 3 limes)<\/p>\n<p>5 tablespoons olive oil<\/p>\n<p>1\/2 teaspoon kosher salt or to taste<\/p>\n<p>1)\u00a0 Drain beans and rinse well. Steam the corn kernels for 3 minutes; set aside to cool.<\/p>\n<p>2)\u00a0 In a medium bowl, combine the beans, corn, red pepper, scallions and red onion.<\/p>\n<p>3)\u00a0 Make the dressing in a separate bowl; Whisk together the spices, lime juice, oil and salt. Add to salad and mix well.<\/p>\n<p>4)\u00a0 Just before serving, add the cilantro.<\/p>\n<p><em> <\/em><\/p>\n<p><em><a href=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images.jpgCHEF.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-134\" title=\"images.jpgCHEF\" src=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images.jpgCHEF.jpg\" alt=\"\" width=\"131\" height=\"129\" \/><\/a> <\/em><\/p>\n<p><em><strong><em>M<\/em><\/strong><\/em><em><strong>Y ALTERED VERSION \/ USING WHAT I HAD ON HAND:<\/strong><br \/>\n<\/em><\/p>\n<p><em> First of all I didn&#8217;t need so much salad, it was just the two of us, so I simply halved the ingredients. Easy!<\/em><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>SALAD<\/strong><\/p>\n<p>1 can(15 oz) Kidney beans\u00a0\u00a0 (I didn&#8217;t have black!)<\/p>\n<p>Kernels from 1 ear of leftover grilled corn, (if I wouldn&#8217;t have had leftovers I&#8217;d of used 1 cup frozen)<a href=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images1.jpgCORN1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-126\" title=\"images.jpgCORN\" src=\"http:\/\/recipes.theskinnyonscv.com\/wp-content\/uploads\/2010\/07\/images1.jpgCORN1.jpg\" alt=\"\" width=\"116\" height=\"116\" \/><\/a><\/p>\n<p>1 roasted Ortega chile, chopped<\/p>\n<p>1 large Jalapeno Chile, seeds and veins removed, (to take away the heat), diced small<\/p>\n<p>1\/4 cup chopped red onion<\/p>\n<p>1\/2 plum tomato chopped, seeds removed\u00a0 ( I put this in not only for taste but the red color I missed out on by not having a red bell pepper as original recipe called for)<\/p>\n<p>1 large stack celery thinly sliced ( for crunch)<\/p>\n<p>1\/4 cup chopped fresh cilantro (If I hadn&#8217;t of had cilantro I would have used parsley)<\/p>\n<p><strong>CHILE-LIME DRESSING<\/strong><\/p>\n<p>1\/4 tsp. of\u00a0 cumin<\/p>\n<p>1\/4 tsp. chile powder<\/p>\n<p>pinch of cayenne pepper<\/p>\n<p>3 Tbsp. fresh lime juice<\/p>\n<p>2 1\/2 Tbsp. vegetable oil<\/p>\n<p>salt to taste, about 1\/2 tsp.)<\/p>\n<p>1)\u00a0 Whisk all dressing ingredients in a medium bowl, (why dirty a separate bowl? Just start with the dressing).<\/p>\n<p>2)\u00a0 Put\u00a0 all salad ingredients<em> except<\/em> cilantro in the same bowl as the dressing, mix well.<\/p>\n<p>3)\u00a0 Keep salad in fridge until ready to serve, stirring occasionally to incorporate flavors.<\/p>\n<p>4)\u00a0 When ready to serve add the chopped cilantro and stir.<\/p>\n<p><em><strong> DELICIOUS!!<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bean salads are great! They are low in fat and high in fiber and go well with grilled foods as a side dish or can be used as a topping for chicken or even as a dip with hearty chips or crackers! Another advantage is you can use canned or frozen beans and vegetables as [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":53,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-123","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=123"}],"version-history":[{"count":10,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/123\/revisions"}],"predecessor-version":[{"id":125,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/123\/revisions\/125"}],"up":[{"embeddable":true,"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=\/wp\/v2\/pages\/53"}],"wp:attachment":[{"href":"https:\/\/www.recipes.theskinnyonscv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}