Recipe - Corn Salad With Black Beans

2 cup Cooked rice (Basmati rice
with saffron makes it
special; regular rice works
fine, too)
1 cn (15 oz.) black beans; rinsed
well
Corn kernels from 2 cobs;
roasted in a nonstick pan
1 Red bell pepper; chopped
One half Onion; finely chopped
1 Fresh tomato; minced
Clove of fresh garlic; minced
Salt and pepper to taste
1 ds Cumin
1 Lime ; juice of

Combine together in a bowl and chill:

Posted to fatfree digest V97 #181 by Cynthia Richter
rich0036@gold.tc.umn.edu on Aug 16, 97