Black Bean Corn and Tortilla Salad

Recipe Ingredients

3		Black beans - rinsed
2 cups	125g / 4.4oz	Frozen whole kernel corn - thawed, drained
1 cup	146g / 5.1oz	Green pepper - chopped (small)
1/3 cup	20g / 0.7oz	Green onions - sliced
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/4 cup	59ml	Lime juice
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Ground cumin
1/8 teaspoon	0.6ml	Ground cayenne pepper
2		Garlic - finely chopped
3		Corn tortillas - 6-inches in cut into 6 wedges

Recipe Instructions

Mix all of the ingredients, except the tortillas, together, mixing well.

Cover and refrigerate about 1 hour or until well chilled.

Heat the oven to 350F.

Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 minutes or until crisp.

Stir 12 wedges into the salad and use the rest for garnish.

Source:
"Light, Lean and Low Fat" booklet from USA Rice Council

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