BLACK BEAN, CORN & PEPPER SALAD
BLACK BEAN, CORN & PEPPER SALAD
30 oz cooked black beans (2 cans or 1/2 pound dry beans cooked according to directions on package)
1 & 1/2 cup frozen corn, defrosted in colander in sink
1 large red pepper, medium dice
2 small fresh jalapeno chiles stemmed, deveined, seeded, very small dice (1/16 inch)
1/2 cup chopped cilantro leaves
1/4 lime juice FRESH
2 Tb salad oil
salt & freshly ground black pepper
I much prefer to use dry beans I soak overnight & cook because I don't like the "canned" taste and I think the canned ones are cooked too soft for this recipe. Also I usually double the recipe because if I'm cooking the beans, hey, might as well use the whole package. This makes a lot but it does keep and travel well.