Mexican Black Bean Salad

[Guest guest]

Mexican Black Bean Salad

 

1 can 15 ounces black beans, drained

1 can Mexican style corn

2 large Roma tomatoes, seeded and chopped

3 green onions, chopped, use white and green

2 tablespoons fresh cilantro, finely chopped

1/2 cup green pepper, chopped

1/4 cup oil

2 tablespoons fresh lime juice

1/4 tsp. cumin

pinch of cayenne pepper or few drips hot pepper sauce

salt and pepper

 

In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red

pepper, oil, lime juice and cumin. Blend with the cayenne, salt and pepper, to

taste. Refrigerate at least 2 hours before serving, or overnight. Yields about 6

cups.