Black Bean and Corn Salad

December 28, 2010 at 2:54 PM

  • 2 cups Black Beans, cooked from scratch (refrigerated), or  1 can Black Beans, prepared and drained
  • 1 cup Corn Kernels, frozen
  • 1 Red Bell Pepper, chopped
  • ½ Pasilla or Poblane Chile, finely chopped
  • 3 – 4 Scallions, chopped
  • ½ tsp. Sea Salt
  • Pinch of Cayenne
  • Juice from a small Lime
  • Punch of Cilantro

Combine the beans, corn, bell pepper, and cilantro in a large bowl. Toss with salt and cayenne and sprinkle lime juice over the top. Serve cold. Leftovers to last about 3 to 4 days.



Tags: Vegetarian Salad
Category: Receipes

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