45 oz Black Beans, Rinsed And Drained, 3 15-Oz Cans
2 cup Whole Kernel Corn, Thawed If Frozen, Drained
1 small Green Pepper, Chopped, About 1/2 Cup
1/3 cup Green Onions, Sliced, About 3 Medium
1/4 cup Fresh Cilantro, Chopped
1/4 cup Fresh Parsley, Chopped
1/4 cup Lime Juice
1/2 tsp Pepper
1/2 tsp Ground Cumin
1/8 tsp Ground Cayenne Pepper
2 medium Garlic Cloves, Finely Chopped
3 Corn Tortillas, 6-inches In Diameter, Each Cut Into 6 Wedges
|
|
Mix all of the ingredients, except the tortillas, together, mixing well. Cover and refrigerate about 1 hour or until well chilled.
Heat the oven to 350 degrees F. Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 minutes or until crisp. Stir 12 wedges into the salad and use the rest for garnish. |
|
