Black Bean and Niblet Corn Salad
Pepper and Lime Dressing
1/2 medium sized red onion, diced
1 cup cooked black beans, canned preferred (rinse with water in colander)
1 cup yellow corn niblets, juice discarded
1/2 cup red bell pepper, cored, seeded and finely chopped
1/2 green bell pepper, cored, seeded and finely chopped
1 1/2 cup of red leaf lettuce, washed, cut and dried
Dressing: 1 teaspoon Wiley?s Chili-Lime Salad Jazz.
Juice from 1 fresh lime
1/4 cup olive oil
1 jalapeno pepper, cored, seeded and chopped
Pinch of salt
Preparation: Rinse black beans with water in colander until water is clear. In large bowl, add all salad ingredients except lettuce. Mix well and set aside.
In salad serving bowls place beds of lettuce inside. Add vegetable mixture to lettuce and set aside.
In small jar, add lime juice, jalapeno and olive oil and salt. Shake vigorously for 30 seconds until well blended. Drizzle dressing on salad. Sprinkle 1 teaspoon of Wiley?s Chili-Lime Salad Jazz on top of salad and serve.