Corn and Black Bean Salad

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Corn and Black Bean Salad

 

1 15 oz. can cooked black beans, drained

1 10 oz. can corn kernels, drained

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

2 green onions, sliced

2 tablespoon minced parsley

1 tablespoon vegetable oil

2 tablespoons lime juice

freshly ground black pepper, to taste

 

In large bowl, toss together ingredients, except pepper. Generously sprinkle

salad with pepper. Cover and refrigerate 2 to 24 hours before serving.

Makes 4 cups.

 

 

 

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