MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gold And Black Bean Salad
Categories: Bean, Salads
     Yield: 4 Servings

    30 oz Black beans (3 c);
          - rinsed, drained
     2 c  Fresh or frozen corn
          - kernels; cooked
     1 sm Yellow bell pepper;
          - seeded, chopped
     2    Shallots; minced
     2 tb Fresh lime juice
   1/2 ts Salt
   1/4 ts Ground cumin
   1/8 ts Cayenne
   1/4 c  Olive oil
     2 tb Fresh cilantro; minced

 Black beans, corn, and yellow bell peppers make for a striking
 contrast in this salad with a southwestern accent. Serve as is, or
 toss with a cup or so of cold rice or other grain and spoon over torn
 salad greens for a more substantial dish.

 In a large serving bowl, combine the beans, corn, and bell pepper. Set
 aside.

 In a small bowl, combine the shallots, lime juice, salt, cumin, and
 cayenne. Whisk in the olive oil until blended.

 Pour the dressing over the salad and toss lightly to coat. Taste and
 adjust the seasonings. Sprinkle with the cilantro and serve at room
 temperature.

 Recipe by Vegan Plane by Robin Roberson

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