Recipe - Black Bean Corn And Tomato Salad

3 tablespoon Fresh lemon juice
2 tablespoon Olive oil
A; (15ounce) can black
; beans, rinsed and
; drained
1 cup Cooked fresh corn kernels;
(from about 2 ears)
1 Plum tomato; seeded and
chopped
1 Scallion; minced
2 tablespoon Minced fresh parsley leaves
A pinch cayenne
4 lg Boston lettuce leaves;
rinsed and spun dry

In a bowl whisk together lemon juice, oil, and salt to taste. Stir in
remaining ingredients, except lettuce leaves, with salt and black
pepper to taste and let salad stand, stirring once or twice, 15
minutes for flavors to develop. Line 2 plates with lettuce and divide
salad between them.

Serves 2.

Gourmet June 1995

Converted by MC_Buster.

Per serving: 272 Calories (kcal); 27g Total Fat; (86% calories from
fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; One half Fruit; 5
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.