Black Bean & Corn Salad

This is a very simple, very special salad.
Serve it with Tamales or other Mexican fare.

Ingredients

2 cups cooked black beans
2 ripe tomatoes, chopped
1 small can diced mild green chilies, drained
1/2 red onion, chopped
1 red bell pepper, cut in strips (optional)
1 cup frozen corn
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
sea salt and cayenne pepper to taste

Method

Mix it all, then serve.

Makes 6 servings.

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About The Author

Devra Gartenstein is the accidental vegan (vegetarian that uses no dairy, eggs, or any type of animal product). She stumbled on vegan cooking due to the overwhelming number of requests from people who were customers of her catering service. She had to adjust every recipe to make it at least as good, if not better than, meat-based or fat-based food. So the cooking in this recipe book has been pushed to the max. Her chapter on the use of seitan is worth the cost of the book by itself. Devra is the owner of The Lucky Palate in Seattle. Visit her website at http://luckypalate.com/index.shtml.

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