Black Bean Corn And Tortilla Salad Recipe

• 45 ounce Black Beans, Rinsed And Liquid removed, 3 15-Ounce Cans
• 2 c. Whole Kernel Corn, Thawed If Frzn, Liquid removed
• 1 sm Green Pepper, Minced, About 1/2 C.
• 1/3 c. Green Onions, Sliced, About 3 Medium
• 1/4 c. Fresh Cilantro, Minced
• 1/4 c. Fresh Parsley, Minced
• 1/4 c. Lime Juice
• 1/2 tsp Pepper
• 1/2 tsp Grnd Cumin
• 1/8 tsp Grnd Cayenne Pepper
• 2 med Garlic Cloves, Finely Minced
• 3 x Corn Tortillas, 6-inches In Diameter, Each Cut Into 6 Wedges

1. Mix all of the ingredients, except the tortillas, together, mixing well.
2. Cover and chill about 1 hour or possibly till well chilled.
3. Heat the oven to 350 degrees F. Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 min or possibly till crisp.
4. Stir 12 wedges into the salad and use the rest for garnish.

black beans, kernel corn, green pepper, green onions, fresh cilantro, fresh parsley, lime juice, pepper, cumin, cayenne pepper, garlic, corn tortillas

Taken from cookeatshare.com/recipes/black-bean-corn-and-tortilla-salad-85319 (may not work)