Black Bean~ Corn & Pepper Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
30 ounce: black beans, drained
1 1/2 cup: corn kernels,
1 large: red bell pepper, seeded
And chopped,
2 small: jalapeno peppers --,
Fresh, seeded/chopped
1/2 cup: cilantro, firmly
Packed/choppe,
1/4 cup: lime juice,
2 tbsp: salad oil,
Directions:
: salt and pepper
: lettuce leaves -- rinsed
: and drained
: Lime wedges
: cilantro sprigs
In a large bowl, combine beans, corn, bell pepper, chiles, chopped
cilantro, lime juice, and oil; mix lightly. Season to taste with
salt and pepper. Cover and refrigerate for at least one hour or up
to a day.
To serve, line a serving bowl with lettuce leaves; spoon in bean
mixture (or spoon bean mixture into lettuce cups on individual
plates). Garnish with lime wedges and cilantro sprigs, if desired. --
Recipe By : Sunset Low Fat Cookbook
Source from luhu.jp
: lettuce leaves -- rinsed
: and drained
: Lime wedges
: cilantro sprigs
In a large bowl, combine beans, corn, bell pepper, chiles, chopped
cilantro, lime juice, and oil; mix lightly. Season to taste with
salt and pepper. Cover and refrigerate for at least one hour or up
to a day.
To serve, line a serving bowl with lettuce leaves; spoon in bean
mixture (or spoon bean mixture into lettuce cups on individual
plates). Garnish with lime wedges and cilantro sprigs, if desired. --
Recipe By : Sunset Low Fat Cookbook
Source from luhu.jp