*  Exported from  MasterCook II  *
                         BLACK BEAN AND CORN SALAD
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads                           Vegetables
                 Main Dish                        Side Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          Dried black beans -- - (picked over and r
   30      ounces        -Canned black beans -- - (rinsed and draine
      1/3  cup           Freshly squeezed lime juice
      1/2  cup           Olive oil
    1                    Garlic clove -- minced
    1      teaspoon      Fine sea salt
      1/8  teaspoon      Cayenne pepper
    2                    Ears corn -- - (kernals cut off t
    1 1/2  cups          -(thawed) Frozen corn
    1                    Avocado -- - peeled, stone remo
                         cut into 1/2-inch pieces
    1      small         Red bell pepper -- seeded
                         and cut into 1/2 pieces
    2      medium        Tomatoes -- - cut into 1/2-inch 
    6                    Green onions -- with tops
                         finely chopped
    1                    Fresh hot chile pepper -- - seeded and minced
      1/2  cup           Coarsely chopped cilantro -- - (optional)
 If using dried beans, place the beans in a large bowl and add enough water 
 to cover by 2 inches.  Place the bowl in a cool place and let the beans 
 soak for 6 to 12 hours.  Drain and rinse the beans.
  Put the beans into a large pot and add enough fresh water to cover the 
 beans by 1 inch.  Bring to a simmer over medium high heat, reduce the 
 heat, cover, and simmer until the beans are barely tender.  1-1/2 to 2 
 hours (depending on the age of the beans).  Thoroughly drain the beans and 
 let them cool.
  Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
 Cover with the lid and shake until the ingredients are well mixed.
  In a salad bowl, combine the cooked or canned beans, corn, avocado, bell 
 pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime 
 Dressing and pour it over the salad.  Stir until well coated. (The salad 
 can be prepared a few hours ahead, but don't add the avocado until serving 
 time.  Refrigerate, and adjust the seasonings before serving.) 
  Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.
  Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton 
 and Friends) Typed for you by Karen Mintzias
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