Black bean corn and tortilla salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 45 | ounces | Black Beans; Rinsed And Drained, 3 15-Oz Cans |
| 2 | cups | Whole Kernel Corn; Thawed If Frozen, Drained |
| 1 | small | Green Pepper; Chopped, About 1/2 Cup |
| ⅓ | cup | Green Onions; Sliced, About 3 Medium |
| ¼ | cup | Fresh Cilantro; Chopped |
| ¼ | cup | Fresh Parsley; Chopped |
| ¼ | cup | Lime Juice |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Ground Cumin |
| ⅛ | teaspoon | Ground Cayenne Pepper |
| 2 | mediums | Garlic Cloves; Finely Chopped |
| 3 | Corn Tortillas; 6-inches In Diameter, Each Cut Into 6 Wedges | |
Directions
Mix all of the ingredients, except the tortillas, together, mixing well.
Cover and refrigerate about 1 hour or until well chilled. Heat the oven to 350 degrees F. Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 minutes or until crisp. Stir 12 wedges into the salad and use the rest for garnish.
Nutritional Information Per Serving: Calories: 325 Protein: 17 Grams Carbohydrates: 60 Grams Fat: 2 Grams Cholesterol: 0 Milligrams
Sodium: 410 Milligrams Potassium: 770 Milligrams Posted by: Rich Harper
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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