Corn and Bean Salad

[Guest guest]

Corn and Bean Salad

 

16 ounces frozen whole kernel corn

15 ounces dark red kidney beans -- drained and rinsed

1/2 cup chopped green sweet pepper

1/2 cup salsa

2 tablespoons snipped fresh cilantro

1/4 teaspoon ground cumin

1 clove garlic -- minced

Lettuce and/or purple kale leaves

Red Pepper Flakes (optional)

 

1. Cook frozen corn according to package directions, except omit any salt

and margarine or butter. Drain. Rinse with cold water. Drain.

 

2. In a mixing bowl stir together corn, kidney beans, sweet pepper, salsa,red

pepper flakes,

cilantro, cumin, and garlic. Cover and refrigerate for at least 2 hours or

up to 8 hours.

 

3. To serve, mound corn mixture on 4 lettuce-lined plates. Makes 4 servings.