Date: Sat, 16 Aug 97 12:48:17 -0500
From: Cynthia Richter (rich0036@gold.tc.umn.edu)
This recipe was given on a local TV broadcast, and it is
excellent--very fresh and tasty. The fresh corn is absolutely
wonderful, and this is a perfect time of year to make it. It's also
an incredibly easy dish to make.
Corn Salad with Black Beans
Combine together in a bowl and chill:
2 C. cooked rice (Basmati rice with saffron makes it special; regular
rice works fine, too)
1 can (15 oz.) black beans, rinsed well
corn kernels from 2 cobs, roasted in a nonstick pan
1 red bell pepper, chopped
1/2 onion, finely chopped
1 fresh tomato, diced
clove of fresh garlic, diced
salt and pepper to taste
dash of cumin
juice of 1 lime
kwvegan vegan