Recipe - Corn And Black Bean Salad Wlime Dressing

DRESSING
Three fourths teaspoon Ground cumin
One fourth cup Fresh lime juice
2 tablespoon Vegetable oil
1 tablespoon Minced jalapeno
One half teaspoon Salt; or less

SALAD
1 cn Corn kernels (11 ounces);
Drained
1 cn Black beans (15 ounces);
Rinsed and drained
One half cup Red bell peppers; cut into
1/4" dice
One half cup Green bell peppers; cut Into
1/4" dice
One half cup Sweet onion; cut into 1/4"
Dice
One fourth cup Chopped cilantro

Place the cumin in a small skillet and set over low heat just until the
skillet gets warm and the cumin is heated, about 1 minute. Off the heat,
add the lime juice and vegetable oil, plus jalapeno and salt, if desired;
whisk to blend.

In a large bowl combine the corn, black beans, red and green peppers,
onion, cilantro or parsley. Add the lime dressing and toss to coat.

Spoon the salad onto a deep platter or shallow bowl and garnish with sprigs
of fresh parsley.

NOTES : Canned foods simplify preparation This recipe came from the web.
www recipe.com ketchum kitchen recipes

Date: Sun, 23 Jun 1996 13:57:09 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Ketchum Kitchen

MCRecipe Digest V1 #126

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.