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!