Black Bean Salad

— from the kitchen of Susan Thompson, STORIES writer


1 can (15 ounces) black beans, drained

1 can (16 ounces) corn, drained

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

½ cup red onion, diced

1 teaspoon cilantro

¼ cup olive oil

4 tablespoons red wine vinegar

1 teaspoon lime juice

Ground pepper


Tortilla chips


Seed and dice bell peppers.  In a salad bowl combine bell peppers, onion, corn kernels, and cilantro. Toss to mix. Add olive oil, vinegar, and lime juice.  Salt and pepper to taste.  Toss again.  Add black beans, toss again, and serve with tortilla chips. Serves six to eight.