South of the Border Salad
1 qt. corn -can drained or frozen from last summer's garden or from the grocery freezer, (set in the morning to defrost)
2 qts. black beans, frozen (set out in the morning to defrost) or 2 cans
1 qt. tomatoes undrained
1 bunch of green onions, chopped
1/3 c olive oil
juice of 1 lime
1 T cilantro or parsley, minced
1 t salt
1 t ground cumin
Mix and serve on a bed of torn leaf lettuce
Garnaches
Tostada shells, I prefer Mission brand
Mix together:
1 qt. kidney beans, or 1 can -drained
1 qt. tomato product
1 or 2 minced garlic cloves
1 chopped onion
juice of 1 lime
Put a tostada shell on each plate. Top with large spoonful of the bean-tomato mix.
Serve with typical south-of-the-border toppings: shredded cheddar, lettuce, salsa, sour cream, etc.
