Black Bean Salad

I've been making this recipe for years after I found it on the back of a Progresso black bean label. My family loves this salad. I usually make it to serve as an appetizer with Tortilla chips or as a topper for grilled chicken. My husband and I have been known to use the leftovers (both salad and chicken) on a bed of salad greens with a southwest style dressing for a quick, healthy lunch. Everyone wants this recipe.

Black Bean Salad

1 Green Pepper, seeded and chopped fine
1 Red Pepper, seeded and chopped fine
1/2 cup red onion, chopped fine (I use a bit more)
1 jalapeno pepper, minced fine (*0ptional)
1 15oz Can Black Beans, drained and rinsed
1 15oz Can Corn, drained and rinsed
1 tsp Cilantro, chopped (I use lots more)
Juice of one Lime
1/4 Cup Olive Oil
4 to 5 Tbsp. Red Wine Vinegar
Salt and Pepper to taste.

Place finely chopped peppers, onion and jalapeno to bowl; add drained Corn and Black Beans. Add Cilantro and other ingredients to peppers and black beans. Mix together and chill several hours before serving.

Cooks Notes: The original salad called for one each red, green and yellow bell pepper. I only use two. The original recipe did not call for a jalapeno, but I couldn't imagine it with out a bit of heat in the background - one jalapeno works nicely - seeds and all. I use four tablespoons of red wine vinegar for our taste.