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Corn Salad with Black Beans

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

2 c Cooked rice (Basmati rice with saffron makes it special; regular rice works fine, too)
1 cn (15 oz.) black beans; rinsed well
Corn kernels from 2 cobs; roasted in a nonstick pan
1 Red bell pepper; chopped
1/2 Onion; finely chopped
1 Fresh tomato; diced
Clove of fresh garlic; diced
Salt and pepper to taste
1 ds Cumin
1 Lime ; juice of

INSTRUCTIONS

Combine together in a bowl and chill:
Posted to fatfree digest V97 #181 by Cynthia Richter
<rich0036@gold.tc.umn.edu> on Aug 16, 97

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

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