Ingredients
3 ounces diced red peppers
½ pound of cooked black beans
3 ounces fresh cooked corn
1 pounds tomatoes, diced
¼ pounds diced red onions
¼ ounces minced cilantro
1 ounces minced fresh mint
¼ Teaspoons cayenne pepper
2 fl. ounces fresh lime juice
2 fl. ounces vegetable oil
8 fl. ounces chicken broth
¼ pound diced green peppers
Directions
In a medium bowl, mix all ingredients. Serve cold or at room temperature. May be refrigerated up to two days.
Cooking technique.1. To cook beans; place in saucepan; cover with cold water.
2. Bring to a boil; boil 2 minutes.
3. Cover and let sit 1 hour; drain and rinse.
4. Cover with fresh water. Bring to a boil; cover and simmer 1 hour, or until tender. Drain and rinse.
5. Chop and dice the other ingredients and marinade in the broth and seasonings.
6. Add the beans and let the mixture stand for 24 hours before serving in the refrigerator .
Speed Tip
In a hurry? Substituted canned black and white beans for freshly cooked dried beans. Rinse and drain beans before using. No cooking is needed.
