Fiesta Salad-PCRM KickStart

1.5 cup dry black beans or 3 15-ounce cans black beans
2 cups frozen corn, thawed
2 large tomatoes, dicd
1 large green bell pepper, seeded and diced
1/2 cup chopped red onion
3/5 cup chopped fresh cilantro (optional)
2 tbs seasoned rice vinegar
2 tbs cider vinegar
1 juice of lemon or lime
2 garlic cloves, minced
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chrushed red pepper
1/2 tsp salt

If using dry beans, sort through beans to remove any debris, then wash and place in a large pan or bowl with about 6 cups water. Soak overnight. Pour off soaking water and place in a pot with 3 1/2 cups fresh water. Bring to a simmer and cook until beans are just tender, about 45 minutes to 1 hour. Although the beans should be thoroughly cooked, in this case they should not be overcooked. Drain and cool the cooked beans. If you are using canned beans, simply drain them and proceed.

Combine beans with corn, tomatoes, bell peppers, onion, and cilantro, if using. Whisk together remaining ingredients and pour over salad. Toss gently to mix.

his salad is a celebration of color and taste. It may be made in advance and keeps well for several days

Number of Servings: 8

Recipe submitted by SparkPeople user CHEDISKY.