Busters Recipes

Black Bean, Corn and Tortilla Salad

45 oz Black Beans; Rinsed And Drained, 3 15-Oz Cans
2 c Whole Kernel Corn; Thawed If Frozen, Drained
1 sm Green Pepper; Chopped, About 1/2 Cup
1/3 c Green Onions; Sliced, About 3 Medium
1/4 c Fresh Cilantro; Chopped
1/4 c Fresh Parsley; Chopped
1/4 c Lime Juice
1/2 ts Pepper
1/2 ts Ground Cumin
1/8 ts Ground Cayenne Pepper
2 md 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.

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