Black Bean, Corn Tortilla Salad

Ingredients for Black Bean, Corn Tortilla Salad Recipe

• 4 cups cooked black beans or 3 (15-ounce each) cans black beans, rinsed and drained
• 2 cups cooked (drained) Native Forest® Organic Cut Baby Corn
• 1/2 cup chopped green bell pepper,
• 1/3 cup sliced green onions
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper-cayenne
• 2 cloves garlic, finely chopped
• 3 (6-inch diameter) corn tortillas, each cut into 6 wedges

Black Bean, Corn Tortilla Salad Preparation

• Part of the tortillas are stirred into the salad, just for fun. They can also be arranged on each serving when the salad is served.
• Mix all ingredients except tortillas in glass or plastic bowl. Cover and refrigerate at least 1 hour. Heat oven to 350 degrees. Place tortilla wedges on ungreased cookie sheet. Bake about 10 minutes or until crisp. Stir 12 wedges into salad. Garnish salad with remaining wedges.

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