Place the cumin in a small skillet and set over low heat just until the
skillet gets warm and the cumin is heated, about 1 minute. Off the heat,
add the lime juice and vegetable oil, plus jalapeno and salt, if desired;
whisk to blend.
In a large bowl combine the corn, black beans, red and green peppers,
onion, cilantro or parsley. Add the lime dressing and toss to coat.
Spoon the salad onto a deep platter or shallow bowl and garnish with sprigs
of fresh parsley.
NOTES : Canned foods simplify preparation
This recipe came from the web.
www recipe.com ketchum kitchen recipes
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