Monday, January 1, 2001

Black Bean and Corn Salad

2 cans black beans
2 cans corn (or 2 cups frozen)
1 bunch cilantro
1 small can chili's
16 oz. cherry or grape tomatoes cut in half
1 green or red bell pepper chopped
4 or 5 scallions/green onions

1/4 soy sauce or amino acid substitute
1/4 cup water
1/4 cup red wine vinegar
1 tsp. dijon mustard
dash of tobasco sauce

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