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1 teaspoon grated lime rind 1/2 cup fresh lime juice (about 4 limes) 1/4 cup olive oil 1 teaspoon light brown sugar 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 to 1 teaspoon salt 1 (15-ounce) can black beans, rinsed and drained 1 (15.5-ounce) can black-eyed peas, rinsed and drained 1 1/2 cups frozen whole kernel corn, thawed 1/2 small green pepper, chopped 1/3 cup chopped fresh cilantro Romaine lettuce 2 large avocados, sliced Garnishes: lime wedges, fresh cilantro sprigs, optional Whisk together first 7 ingredients in a large bowl. Add beans and next 4 ingredients, tossing to coat. Cover and chill 30 minutes. Serve over lettuce; arrange avocado slices around salad. Garnish if desired with lime wedges, fresh cilantro sprigs. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |