Roasted Corn And Black Beans

• 1/3 c. olive oil
• 2 tsp. garlic, minced
• 1 1/2 tsp. jalapeno pepper, seeded and minced
• 2 Tbsp. red onion, diced
• 1 lb. corn kernels, roasted
• 1 lb. black beans
• 1/4 tsp. salt
• 1 Tbsp. cilantro, chopped
• 1 tsp. lime juice
• 2 medium red tomatoes, diced small (canned tomatoes can be substituted)

1. Cook black beans until tender; do not overcook.
2. Drain.
3. Pour olive oil in a frying pan and heat.
4. Place garlic, jalapeno pepper and onions in pan.
5. Saute until the onions are tender, translucent and start to take on some color.
6. Add corn, black beans, cilantro, tomatoes and lime juice.
7. Stir well and toss this mixture over high heat, until all ingredients are very hot.
8. Serve at once.
9. Yields 10 portions.

olive oil, garlic, jalapeno pepper, red onion, corn kernels, black beans, salt, cilantro, lime juice, red tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271166 (may not work)