Black bean, corn and pepper salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | ounces | black beans -- drained |
| 1½ | cup | corn kernels |
| 1 | large | red bell pepper -- seeded |
| And chopped | ||
| 2 | smalls | jalapeno peppers -- |
| Fresh,seeded/chopped | ||
| ½ | cup | cilantro -- firmly |
| Packed/choppe | ||
| ¼ | cup | lime juice |
| 2 | tablespoons | salad oil |
Directions
: salt and pepper
: lettuce leaves -- rinsed : and drained
: Lime wedges
: cilantro sprigs
In a large bowl, combine beans, corn, bell pepper, chiles, chopped cilantro, lime juice, and oil; mix lightly. Season to taste with salt and pepper. Cover and refrigerate for at least one hour or up to a day.
To serve, line a serving bowl with lettuce leaves; spoon in bean mixture (or spoon bean mixture into lettuce cups on individual plates). Garnish with lime wedges and cilantro sprigs, if desired. -- Recipe By : Sunset Low Fat Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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