Thursday, October 11, 2007

Doneen’s Salsa, Corn and Bean Salad

1 can black beans, rinsed and drained
1 1b package of frozen sweet corn, thawed
1 orange pepper slivered
1 ½ C chopped cabbage
1 ½ sweet onion, minced
1 bunch cilantro, minced
8 roma tomatoes chopped
1 jalapeño pepper finely diced
Chopped Black olives (optional)

Dressing: shake or stir
½ C olive oil
1 tsp sugar or splenda
3 t cumin
1 ½ limes juiced (essential)
2 t salt (or more—the salt makes the salad—you can add salt after you mix everything together and taste it)
2 t black pepper
½ C rice vinegar (I don’t remember if I put this in or not)

Courtesy of Julie T

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