Black bean corn & tortilla salad

Yield: 6 Servings

Measure 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 \N Corn Tortillas; 6-inches In Diameter, Each Cut Into 6 Wedges

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

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