Friday, August 8, 2008

Mexicali Corn Salad

2 cups   fresh or canned corn kernals
1 can  black beans, rinsed (optional)
3/4 cup chopped red bell peppers
1/2 cup chopped green onions
1/4 cup chopped cilantro
1/3 can black olives, sliced
2 Tbs. lemon juice
2 Tbs.  olive oil
1 Tbs.  braggs
1/2 tsp. cumin
pinch of cayenne

In a bowl, combine all ingredients. Toss together. Serve plain, on a bed of lettuce, or rolled in romain leaves like a taco, or in a tortilla bowl. 

No comments: