Corn and Black Bean Salad

Corn and Black Bean Salad

1 1 pound can cooked black beans – drained
1 10-ounce can corn kernels – drained
1/2 green pepper – chopped
1/2 red pepper – chopped
2 green onions – sliced
1 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper – to taste

Toss together ingredients, except pepper. Generously sprinkle salad with black pepper. Cover and refrigerate. This salad improves upon sitting.

Yield:
“4 cups”