2 cans black beans, drained
2 cloves garlic, minced
1 med. bell pepper, diced
1/2 c. olive oil
3 tbsp. cumin seed
1/2 c. parsley, fresh, chopped
Black pepper to taste
2 cans whole kernel corn, drained
3/4 c. chopped red onion
1 tbsp. salt
1/2 c. lime juice
1/2 c. cilantro, fresh, chopped (opt.)
1 tbsp. red pepper

Roast cumin seed in 250 degree oven for 1 or 2 minutes. In a large bowl combine beans, corn, onion, garlic pepper, salt, oil and lime juice. Add red and black pepper, parsley and cilantro. Refrigerate overnight to marinate vegetables. Serve cold with chips or warmed tortillas.