Recipe - Corn And Black Bean Salad With Lime 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