April 2006 Black Bean Salad My friend Chef Brian made this for me and it was AWESOME!!! 5-A-Day people can count 1/2 cup as a veggie checkmark. I know the veggies are raw but they are cut so small we can "give more credit" for them. 1 15 oz. can Black beans, drained & rinsed 1 red bell pepper, diced 1/2 cup green onions, sliced 1/2 cup carrots, diced 1/2 cup zucchini, diced 1/2 cup yellow squash, diced 1/2 cup corn, drained 1/4 cup cilantro, chopped 1 jalapeno, minced 2 cloves garlic, minced 3 tablespoons, lemon juice 1/8 teaspoon salt 1/4 cup corn oil or less to taste and decrease fat Combine all vegetables and cilantro in medium bowl. Wisk together lemon juice, jalapeno, garlic, salt and corn oil. Pour dressing over vegetables and mix well. Refrigerate until serving. Brian Ramirez, Certified Personal Chef Certified Master BBQ Cook, Instructor "Dining In" Personal Chef Service Author, Mexican Cooking for Gringos Member, National Advisory Council, United States Personal Chef Association www.dininginpcs.com 734-281-4020 Archived Recipes Copyright 2002-2006 - Lisa Merrill