December 26, 2007
Black Bean Salad
1 each--Red, Yellow, & Green Bell Pepper (diced, seeded, & de-veined)
1/2-3/4 cup Red Onion, diced
1 clove Garlic, finely minced
1 tsp. Fresh Cilantro
1 can (15 oz.) Whole Kernel Corn, drained
1/4 cup Olive Oil (EVO)
5 tbs. Red Wine Vinegar
1 tsp. Lime Juice
fresh ground Pepper and Salt, to taste
1 can (15 oz.) Black Beans, drained
Cut all bell peppers and red onion into 1/4" diced pieces. In a salad bowl, combine peppers, onion, corn, garlic, and cilantro. Toss to mix. Add olive oil, vinegar, and lime juice. Salt and pepper to taste and toss again. Add black beans and mix well. Serve over lettuce with tortilla chips.
Makes 6-7 servings.