Black bean, corn and pepper salad

Yield: 6 Servings

Measure Ingredient
30 ounces black beans -- drained
1½ cup corn kernels
1 large red bell pepper -- seeded
\N \N And chopped
2 smalls jalapeno peppers --
\N \N Fresh,seeded/chopped
½ cup cilantro -- firmly
\N \N Packed/choppe
¼ cup lime juice
2 tablespoons salad oil

: 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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