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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

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