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CORN & BLACK BEAN SALAD

Makes 4 cups.
Serving size about 1/2 cup.

1 15-oz. can cooked black beans, drained
1 10-oz. can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste


Directions
In large bowl, toss together ingredients, except pepper

Generously sprinkle salad with pepper.

Cover and refrigerate 2-24 hours before serving.

Serving Suggestions
Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.
Serve with grilled sausages, fried potatoes and hoagie buns.
 

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com