Sante Fe Salad

This delicious recipe comes from my sister, Elizabeth who came across it in a Best of Bridge cookbook.

                                                                        Ingredients

19 oz. can Black Beans, drained and rinsed

juice of 2 limes

1/4 cup chopped cilantro (optional)

1/4 cup olive oil

1 tsp. cumin

salt and freshly ground pepper to taste

red bell pepper, diced

12 oz. can of corn, drained (frozen is fine too)

1/3 cup red onion, chopped

jalapeno pepper (optional)

Method

1. Mix all ingredients in a bowl and serve immediately or refrigerate.

2. Best served at room temperature.

This is a great summer time salad - perfect for barbecue season.