Black Bean, Corn Tortilla Salad

Cuisine: American

Category: legume

Servings: 6


4 cups cooked black beans or
3 (15-ounce each) cans black beans,
rinsed and drained
2 cups cooked fresh, frozen (thawed)
or canned (drained) whole kernel
corn (about
4 medium ears)
1/2 cup chopped green bell pepper,
1 small)
1/3 cup sliced green onions
1/4 cup lime juice
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper-cayenne
2 cloves garlic, finely chopped
3 (6-inch diameter) corn tortillas,
each cut into 6 wedges


Part of the tortillas are stirred into the salad, just for fun. They can also be "arranged" on each serving when the salad is served. Mix all ingredients except tortillas in glass or plastic bowl. Cover and refrigerate at least 1 hour. Heat oven to 350 degrees. Place tortilla wedges on ungreased cookie sheet. Bake about 10 minutes or until crisp. Stir 12 wedges into salad. Garnish salad with remaining wedges. 6 servings

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