Sunday, October 30, 2011

Black Bean, Corn, and Pepper Salad

(picture from The Veggie Gal)

I made this salad this weekend, but with all of the Halloween stuff that's been going on - parties, trunk-or-treats, etc. - I forgot to take a picture of it. So this pic will have to suffice for now.

This salad is sooooo great to have with a Mexican food meal. It's fresh and really, really yummy. And easy peasy lemon squeezie.

I got this recipe from Barbeques - Parties and Potlucks, California Cookbook Company, 2001.

Black Bean, Corn, and Pepper Salad

Serves 6 - 8

2 (15 oz) cans black beans, drained, rinsed
1 (10 oz) pkg. frozen corn, thawed
1 red bell pepper, stemmed, seeded, diced
1/2 cup fresh cilantro, firmly packed, chopped
1/4 cup lime juice
2 Tbsp. salad oil
salt and pepper, to taste
2 fresh jalapeno chiles, stemmed, seeded, minced (optional)

Mix it all together and enjoy!

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