Black Bean Salad
Ingredients1 lb. can black beans (Goya or other)
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 sm. can chilies (optional)
10-12 oz. box frozen corn, thawed
1-2 scallions, chopped–DRESSING:–1 clove garlic, mashed or chopped
1/2 c. olive oil
1/4-1/3 lime juice or balsamic vinegar (or mixture of the two)
1/2-1 tsp. Tabasco sauce
Black pepper to taste
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 sm. can chilies (optional)
10-12 oz. box frozen corn, thawed
1-2 scallions, chopped–DRESSING:–1 clove garlic, mashed or chopped
1/2 c. olive oil
1/4-1/3 lime juice or balsamic vinegar (or mixture of the two)
1/2-1 tsp. Tabasco sauce
Black pepper to taste
Preparation:
Amounts of ingredients may be varied to taste. Here’s a suggestion to get you started. Mix dressing ingredients and pour over vegetables. Stir. Garnish with shredded lettuce, if desired – serve at room temperature or chilled. Keeps well up to 4 or 5 days in refrigerator.