2 (15 oz.) cans black beans (drained)
1 small can green chilies
1 1/2 c. sweet corn (10 oz. frozen, thawed)
1 lg. red bell pepper, seeded and diced
2-4 Roma tomatoes, diced
2 sm. jalapeno chilies, seeded and minced
1/2 c. finely packed chopped fresh cilantro
1 small onion, minced
1/4 c. lime juice
2 tbsp. olive oil
1 tbsp. vinegar
Salt and pepper, to taste

Roast corn, peppers, tomatoes and onion in oiled pan over high heat until soft. In a bowl, mix drained beans with roasted corn mixture, cilantro, lime juice, oil, vinegar and salt and pepper. Cover and chill 1 hour or up until the next day.

Roast corn, peppers, tomatoes and onion in oiled pan over high heat until soft. In a bowl, mix drained beans with roasted corn mixture, cilantro, lime juice, oil, vinegar and salt and pepper.

Cover and chill 1 hour or until the next day.

Submitted by: Sue S.