Black Bean Corn & Pepper Salad
23 Jul 2010
|Black beans/Cannellini beans||2 Can (20 oz), drained, rinsed|
|Cooked corn kernels||1 1⁄2 Cup (24 tbs) (Fresh)|
|Frozen corn kernels||10 Ounce, thawed (1 Package)|
|Red bell pepper||1 Large, seeded and finely chopped|
|Jalapeno chiles||2 Small, seeded and finely chopped (Fresh)|
|Chopped cilantro||1⁄2 Cup (8 tbs) (Firmly Packed)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
|Lettuce leaves||1 , rinsed and crisped|
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 1 hour or up to a day.
Cook Time:75 Minutes
Black Bean Corn & Pepper Salad Recipe