Black Bean and Corn Salsa Salad
 
This is a unique and flavorful salsa-styled salad. Adding black beans gives 
it substance, and the peppers give it color & spice. 
 
Serving: 8 
Prep Time: 30 minutes minutes 
Cook Time: 15 minutes 
Total Time: 30 minutes 
 
1/3 cup  olive oil
2 small  jalapeno peppers, seeded and finely minced (see tip below)
1 small  red or white sweet onion, finely chopped (3/4 cup)
1 large  ripe tomato, chopped
1/2 cup  fresh cilantro or parsley, finely chopped
1/4 cup  fresh lime juice
1   minced clove garlic
1/2 tsp  ground cumin
1/2 tsp  ground coriander
2   freshly cooked cups black beans, or 2 cans (15 ounces each) rinsed and
  drained
2 cup  corn kernels
1 small  red bell pepper, seeded and chopped (3/4 cup)
1 small  orange bell pepper, seeded and chopped (3/4 cup)
 
Drain and rinse the beans. This is better if you use fresh corn on the cob for 
the corn. 
Place the cobs in boiling water for about four minues. Remove and cool in ice 
water. Slice the kernals from the cob. Some of the kernals will stick 
together. Do not break them apart. Mix all the other ingredients together and 
gently fold in the corn. Chill a few hours and serve. 
 
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(ID: 81246) Mirror: rec.food.recipes: Sun, Jul 14, 2002


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