Game Day Black Bean Salad

Friday, 08 January 2010 17:15

This versatile salad can be served on fresh greens or with tortilla chips as a dip. 

2 cans (15 oz) black beans, drained & rinsed
1 can (11 oz) Mexicorn, drained
1 c. grape tomatoes, quartered
½ c. mayo
½ c. red onion, thinly sliced
½ c. green pepper strips, thinly sliced
1 fresh jalapeno, seeded and minced
2 T. fresh lime juice
½ t. ground cumin
¼ t. ground red pepper
2 T. cilantro, chopped
1 garlic clove, minced
½ t. salt (optional)

Mix all ingredients in a large bowl.  Refrigerate several hours or overnight.
Makes 8 servings.