Friday, June 05, 2009

Mexican Black Bean Salad

Mexican Black Bean Salad

1 can 15 ounces black beans, drained
1 can Mexican style corn
2 large Roma tomatoes, seeded and chopped
3 green onions, chopped, use white and green
2 tablespoons fresh cilantro, finely chopped
1/2 cup green pepper, chopped
1/4 cup oil
2 tablespoons fresh lime juice
1/4 tsp. cumin
pinch of cayenne pepper
salt to taste

In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red pepper, oil, lime juice and cumin. Blend with the cayenne and salt, to taste. Refrigerate at least 2 hours before serving, or overnight.

Yields about 6 cups.

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