Email to Lucy Ashes      

Black Bean Salad

Source of Recipe

Mark R. Vogel at momsmenu.com


Two 15.5 oz cans of black beans
4 plum tomatoes, chopped
1 small onion, chopped
3 jalapenos, (for hot) or 1 poblano or bell pepper (for mild),
1 small can (about 8 oz.) corn
3 tablespoons olive oil
1 tablespoon red wine vinegar or lime juice
Chopped cilantro leaves and stems to taste
2 teaspoons chile powder
2 teaspoons cumin
Salt to taste

Drain and rinse the beans. Combine all ingredients. Serve chilled.