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MAY 27, 2020 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Black Bean Salad s, rinsed and drained 1 15 oz. can black bean ¼ can corn niblets grape tomatoes 1 cup ha lved cherr y or ll pepper 1 cup chopped red be ion ½ cup chopped red on tro ½ cup chopped cilan Juice of 1 ½ limes 1 tablespoon olive oil 1 teaspoon kosher sa lt er ½ teaspoon chili powd min ¼ teaspoon ground cu , peeled, and chopped 1 large avoc ado pit ted
MAY 26, 2022
Ingredients
THE BALTIMORE JEWISH HOME
Fresh & Flavorful
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Preparation
red pepper, onion, beans, corn, tomatoes, ck bla ine mb co , wl bo In a large r to combine. powder, and cumin. Sti ili ch t, sal , oil ve oli cilantro, lime juice, al sa lt, if necessary, d season with addit ion an o ad oc av the in r Gently sti before ser ving.
Beet Feta Salad Ingredients
Dressing ¼ cup olive oil 2 tablespoons honey 2 tablespoons lemon jui
ce freshly squeezed
Preparation In a bowl, combine ba by spinach,
sliced cooked beets, roa sted cashews, and dried cranberr ies. Prepare the dre ssi ng by mi xing the ingredients until com bined. Pour the salad dre ssing over the beet salad until beets are coated and mi x. Top with feta befor e ser ving.
W W W.T H E B J H . C O M
Salad 2 beets, cooked and slic ed 4 oz. baby spinach ½ cup cashews, roaste d ¼ cup dried cranberr ies 2 oz. goat cheese
