Recipe - Black Bean Corn And Tortilla Salad

45 ounce Black Beans; Rinsed And
Drained, 3 15Oz Cans
2 cup Whole Kernel Corn; Thawed
If Frozen, Drained
1 small Green Pepper; Chopped, About
One half Cup
1/3 cup Green Onions; Sliced, About
3 Medium
One fourth cup Fresh Cilantro; Chopped
One fourth cup Fresh Parsley; Chopped
One fourth cup Lime Juice
One half teaspoon Pepper
One half teaspoon Ground Cumin
1/8 teaspoon Ground Cayenne Pepper
2 md Garlic Cloves; Finely
Chopped
3 Corn Tortillas; 6inches In
Diameter, Each Cut Into
6 Wedges

Mix all of the ingredients, except the tortillas, together, mixing well.
Cover and refrigerate about 1 hour or until well chilled. Heat the oven to
350 degrees F. Place the tortilla wedges on an ungreased cookie sheet and
bake for about 10 minutes or until crisp. Stir 12 wedges into the salad and
use the rest for garnish.

Nutritional Information Per Serving:

Calories: 325 Protein: 17 Grams Carbohydrates: 60 Grams Fat: 2 Grams
Cholesterol: 0 Milligrams
Sodium: 410 Milligrams Potassium: 770 Milligrams

Posted by: Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini