Wednesday, July 18, 2012

Tex-Mex Salad


2 tablespoons whole-grain mustard
1 tablespoon lime juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
1/4 cup chopped cilantro
4 ears corn
1 can drained black beans
1 diced red bell pepper
4 sliced radishes
3 chopped scallions
salt and pepper


Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, andsalt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
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