Cutting up a green pepper . . .

for Corn-Bean Salad

to take to Jeanne and Barry's Memorial Day Party.

Corn and Black Bean Salad [enough for a Pitch-In]

  [modified recipe from Angie Ayala, LaFontaine, Indiana,

   SCI REMC news magazine, circa 1995]

Combine:

2    cans (12 oz)  whole kernel corn, drained

2    cans (15 oz)  black beans, drained and rinsed

1                       red bell pepper, chopped

1                       green bell pepper, chopped

1    cup              sweet onions, chopped

2    cloves          garlic, minced or ¼ tea. minced garlic

2    medium         tomatoes, chopped

Make the dressing:

¾   cup              Italian dressing [Kraft House Italian]

¾   teaspoon       hot pepper sauce

                         [if Frank’s Red Hot Sauce, use 1 T.]

½   teaspoon       chili powder

1    tablespoon     lemon juice

1    tablespoon     fresh cilantro, chopped [or 2 tea. dried]

Pour the dressing over the corn/bean mixture.

Stir.  Refrigerate.