Roasted Black Bean, corn and pepper salad

This salad is always a success and a stable in our diet, especially in summer when the corn and peppers are plentiful. It's delicious and colorful and can also serve a lunch of salads or as a main coarse sauce. (See Note Easy until the end)

1 c blacks beans, cooked and drained

1 c toasted corn kernals (see note 1 below)

1 red pepper, roasted and chopped (see note 2 below)

1 / 3 c sweet onion, chopped

T 1 jalapeno, diced (see note 3below)

1 / lime juice 3 c

2 T chopped cilantro

Salt and pepper to taste

Combine the seasoning, and coverage. You can pre-made, but best served at room temperature.

Note 1: There are several ways to cook corn. If all that is fresh and from scratch for this recipe I would roast corn grilled with peppers. They left the husks of wheat, take the last layer, lifting, removing the silk, and the recovery of maize. They Wetwell and fry, turning, until charred. Alernatively, you can heat the same procedure, but cooked in a pan in a C. 300 ° Sometimes I even cut off the piston and fry the kernals on a
Pan with olive oil.

Note 2: peppers grilled or baked at high temperature, turning, until skin is charred, then settle into a document or a sealed plastic bag for about 15 minutes before peeling and deveining hoes.

Note 3: You can roastwith jalapeno peppers after the same procedure. Alternatively, the jalapeño in the dish with fresh or pickled jalapenos.

Final note: You can make this dish the easy way, but frozen, canned, blacks beans, corn, floating in a pan with olive oil and canned roasted red peppers and the whole dish together in a case of 15 minutes.

Makes about 3 cups.

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