Southwest Salad With Black Beans And Corn

• 2C dried black beans (canned)
• 2C cooked corn (canned)
• 2-3 medium-sized garlic cloves, finely minced
• 1/2C heaped well-minced red onion
• 1 medium-sized red pepper, minced
• 1t salt
• 1/2C olive oil
• 1/2C fresh lime juice (3-4 limes)
• 2-3t whole cumin seeds
• 1/2C minced fresh cilantro
• 1/2C minced fresh parsley
• 1t crushed red pepper (adjust to your taste)
• a moderate amount of freshly ground black pepper
• 3-4 corn tortillas

1. 1. in large bowl, combine beans, cooked corn, minced hardlic, red onion, bell pepper, salt, 1/2C olive oil and lime juice
2. 2. roast the whole cumin seeds in a cast iron skillet over med heat, stirring for several minutes. Add the toasted seeds to the salad, along with the cilantro, parsley, and red and black peppers, and mix thoroughly but gently.
3. 2. lightly brush both sides of each tortilla with olive oil and cut tortillas into strips appx. 1/4" wide and 1 1/2" long. Cook the strips lightly by toasting them in a 350 oven for 2 minutes, or heavy skillet over med. for 2-3 mins. Ideally, they should be partly crispy, partly chewy. Stir these into the salad shortly before serving, or if you prefer, scatter them on top as a garnish.

black beans, corn, garlic, red onion, red pepper, salt, olive oil, lime juice, cumin seeds, fresh cilantro, parsley, red pepper, ground black pepper, corn tortillas

Taken from www.epicurious.com/recipes/member/views/southwest-salad-with-black-beans-and-corn-58392906 (may not work)