Recipe - Black Bean And Corn Salsasalad

1 cn (16 oz) black beans (rinsed
& drained)
1 pack (10 oz) frozen whole kernel
corn (or 11 ounce can niblets;
drained)
Three fourths cup Diced red onion
Three fourths cup Diced sweet red pepper
One half cup Diced green bell pepper
2 Jalapenos; (seeded & cored)
minced (or 1 small can
chopped green chilies,
drained)
One fourth cup Balsamic vinegar
One fourth teaspoon MSG; (optional)
1/3 cup Extra virgin olive oil or 1
Tbsp minced lime zest & 2
Tbsp lime juice
One fourth cup Chopped flat leaf parsley
One fourth cup (or less) chopped cilantro
2 tablespoon Chopped fresh mint
1 lg Tomato; chopped
1 teaspoon Dijon mustard
Salt & pepper to taste
One fourth teaspoon Sugar; (optional)

Mix all ingredients, less parsley, & mix well. Refrigerate at 2 to 3
hours (will keep in frig several days) Before serving, bring to room
temperature & add parsley.

Comparable amounts of dried herbs may be substituted. All amounts
given can be changed to your taste.

Posted to bbqdigest by heidi anderson heidi125@mail.snet.net on
Aug 06, 1999, converted by MM_Buster v2.0l.