| 1 1/2 c. dried black beans | OR |
| 3 c. cooked black beans, drained | 15 oz. can whole corn kernels |
| 1 red bell pepper, seeded & minced | 1 med. Red onion, minced |
| 1/4 c. minced cilantro | 2 tbsp. Red wine vinegar |
| In season substitute 1 1/2 cup of sautéed corn kernels for canned variety. | |
| If using dried beans, wash and pick over. Cook until tender.
Drain the beans, season with salt and pepper. Toss with bell pepper, onion, cilantro and vinegar.
Check for seasoning. Add salt, pepper, cilantro and vinegar as needed.
Serve at room temperature Serves 6 ©2000Recipes4U.com™ |