Bucky's Recipe

Black Bean, Corn and Red Pepper Salad

Category: Appetizers

30 ounces black beans, canned -- drained and rinsed
1 1/2 cup corn, canned or frozen
1 cup celery -- chopped
4 scallions, chopped
1/4 cup red onion, chopped
1 red pepper -- diced
2 fresh jalapeno peppers -- seeded and minced
1/2 cup fresh cilantro -- minced
***Dressing***
1/2 t. cumin
1/2 t. chili powder
1/4 t. cayenne
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
Garnish
red cabbage or lettuce
several sprigs of cilantro

Dressing: combine lime juice, oil, brown sugar, mustard, spices, salt and pepper in a jar with a tight-fitting lid. Shake well until well blended.

Mix beans, corn, celery, red pepper, jalapeno, onions, and cilantro together in a shallow bowl. Pour dressing over bean mixture and toss to coat. Cover and chill 1 hour or up to 1 day.