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

2 c Corn Kernels ;cooked
16 oz Black Beans ;Can, rinsed,
;drained
1 Red pepper ;diced
4 tb Olive oil
2 tb Wine vinegar
1/2 ts Cumin
Salt
Pepper
2 tb Coriander ;sprinkle chopped

Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black
beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine
vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well,
sprinkle with 2 tablespoons chopped coriander.

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