Title: Black Bean Corn and Tortilla Salad
Categories: Salads, Vegetables
Yield: 6 Servings

45 oz Black Beans; Rinsed And
-Drained, 3 15-Oz Cans
2 c Whole Kernel Corn; Thawed
-If Frozen, Drained
1 sm Green Pepper; Chopped, About
-1/2 Cup
1/3 c Green Onions; Sliced, About
-3 Medium
1/4 c Fresh Cilantro; Chopped
1/4 c Fresh Parsley; Chopped
1/4 c Lime Juice
1/2 ts Pepper
1/2 ts Ground Cumin
1/8 ts Ground Cayenne Pepper
2 md Garlic Cloves; Finely
-Chopped
3 Corn Tortillas; 6-inches In
-Diameter, Each Cut Into
-6 Wedges

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
350 degrees F. 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.

Nutritional Information Per Serving:

Calories: 325 Protein: 17 Grams Carbohydrates: 60 Grams Fat: 2 Grams
Cholesterol: 0 Milligrams
Sodium: 410 Milligrams Potassium: 770 Milligrams

Posted by: Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini