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Black Bean Summer Salad Recipe

by CookEatShare Cookbook

Ingredients

1 (16 ounce.) can Black beans, rinsed and liquid removed 4 ounce. Monterey Jack cheese, cut into 1/4 inch cubes 1 can (8 ounce.) whole kernel corn, liquid removed (or possibly 1 c. cooked fresh corn) 3/4 c. sliced green onions with tops 3/4 c. thinly sliced celery 3/4 c. Pace Picante sauce

1 teaspoon grnd cumin 1 sm. red bell pepper, diced 2 tbsp. extra virgin olive oil 2 tbsp. lemon juice 1 clove garlic, chopped

Directions

1. Combine beans, cheese, corn, green onions, celery and red pepper in large bowl. Combine Picante sauce, oil, lemon juice, cumin and garlic, mix well. Toss with bean mix. Chill, if you like. Serve with additional Picante sauce. Yield: 5 c. salad (8 servings). Can be made up to 24 hrs in advance of serving, if you like. Great for Picnics and any gathering!!

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