Black Bean, Corn and Pepper Salad
- 30 oz black beans -- drained
- 1 1/2 c corn kernels
- 1 lg red bell pepper -- seeded
- And chopped
- 2 sm jalapeno peppers --
- Fresh,seeded/chopped
- 1/2 c cilantro -- firmly
- Packed/choppe
- 1/4 c lime juice
- 2 tb salad oil
: salt and pepper
: lettuce leaves -- rinsed
: and drained
: Lime wedges
: cilantro sprigs
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 one hour or up to a day.
To serve, line a serving bowl with lettuce leaves; spoon in bean mixture
(or spoon bean mixture into lettuce cups on individual plates). Garnish
with lime wedges and cilantro sprigs, if desired. -- Recipe By
: Sunset Low Fat Cookbook
: lettuce leaves -- rinsed
: and drained
: Lime wedges
: cilantro sprigs
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 one hour or up to a day.
To serve, line a serving bowl with lettuce leaves; spoon in bean mixture
(or spoon bean mixture into lettuce cups on individual plates). Garnish
with lime wedges and cilantro sprigs, if desired. -- Recipe By
: Sunset Low Fat Cookbook
