Black Bean, Corn and Pepper Salad
- 2 cans black beans, drained and rinsed
- 1 12 cups cooked fresh corn kernels or 1 (10 ounce) package frozen corn kernels, thawed
- 1 large red bell pepper, seeded and finely chopped
- 2 small fresh jalapeno chiles, seeded and finely chopped
- 12 firmly packed chopped cilantro
- 14 cup lime juice
- 2 tablespoons salad oil
- salt and pepper
- lettuce leaf
- lime wedge
- fresh cilantro stem
- 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 1 hour or up to a day.
- To serve, line a serving bowl with lettuce leaves; spoon in bean mixture.
- Garnish with lime wedges and cilantro sprigs.
black beans, corn kernels, red bell pepper, jalapeno chiles, cilantro, lime juice, salad oil, salt, lime wedge, cilantro stem
Taken from www.food.com/recipe/black-bean-corn-and-pepper-salad-63994 (may not work)