Black Bean Salad

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this insight:

A restaurant is the only place where people are happy when they're fed up.

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                            TODAY'S RECIPE
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This salad can be made a day or two ahead of time, it is colorful
and festive in appearance, is easy to serve, and easy to eat if
your guests are balancing their plates on their laps, so be sure
to keep it in your file of recipes for entertaining. Oh, it tastes
great, too.

Black Bean Salad

3 cans (15 oz, 425 g each) black beans, rinsed and drained
2 cups (500 ml) cooked fresh or frozen corn, or canned corn, rinsed and
drained
1 green bell pepper (capsicum), seeded, finely chopped
1 red bell pepper (capsicum), seeded, finely chopped
1 medium red onion, finely chopped
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh cilantro
Salt and freshly ground pepper to taste

Combine all ingredients and mix thoroughly. Refrigerate covered
for up to 2 days. If making in advance, add the parsley and cilantro
immediately prior to serving. Serve at room temperature.
Serves 6 to 8.
Received on Tue Nov 9 06:19:59 2010