Corn, Black Bean And Red Pepper Salad

If there is any point on which God’s holiest saints agree it is this: that they see more, and know more, and feel more, and do more, and repent more, and believe more, as they get on in spiritual life, and in proportion to the closeness of their walk with God. In short, they “grow in grace,” as St. Peter exhorts believers to do; and “abound more and more,” according to the words of St. Paul (2 Pet. 3:18; 1 Thes. 4:1).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Salads, Vegetables	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 245 Calories From Fat: 90 Total Fat: 10.2g Cholesterol: 0mg Sodium: 482.3mg Potassium: 565.2mg Carbohydrates: 31.6g Fiber: 9.8g Sugar: 2.9g Protein: 9.9g