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Corn and Black Bean Salad




Source of Recipe


Pat Brune


Recipe Introduction


Serving Size : 4


List of Ingredients




2 ears corn on cob, whole
4 scallion -- sliced
1 14.5 oz. can black beans -- rinsed and drained
1 orange bell pepper -- seeded and chopped
1 1/2 tablespoons vegetable oil
1 tablespoon cumin -- ground
1/2 cup parsley -- chopped
3/4 cup salsa
or 2 TBS dried parsley
black pepper -- to taste
cayenne -- to taste
4 large Romaine lettuce leaves -- washed


Recipe



1. Scrape corn kernels off of cobs into a medium serving dish.
2. Spray a large non-stick saucepot with olive oil spray, heat over medium and add olive oil.
3. Add scallions and chopped bell pepper, saute until slightly tender.
4. Add corn and cumin, saute until corn kernels begin to brown
slightly. Add beans and remaining ingredients, stir well and season to taste.
5. Remove to serving dish corn was prepared in. Serve warm or chilled over Romaine lettuce leaves.