A colorful black bean and corn salsa topped over a bed of lettuce and tortilla chips, with a zingy dressing. Makes for a great lunch, or a refreshingly light dinner that can be thrown together in minutes.
Servings: 6-7 servings
1red bell pepper, diced
1green bell pepper, diced
1yellow bell pepper, diced
1/2cupdiced red onion
1can(15.25 oz.) whole kernel corn, drained
1clovegarlic, minced or pressed
4-5Tablespoonsred wine vinegar
1can(15 oz.) black beans, drained and rinsed
Mix the bell peppers, onion, corn, garlic and cilantro in a large salad bowl. In a separate small bowl, combine the olive oil, vinegar and lime juice. Pour over the salad and toss. Add the black beans and stir to mix. Serve immediately over lettuce and tortilla chips.