Yummy, nutritious, and quick - with a kick!
Spicy Black Bean Salad:
1 - 19 fl. oz. (540 mL) can black beans
One 12 fl. oz. (314 mL) can niblet corn, drained
3 tbsp. (45 mL) finely chopped jalapeño peppers (jarred, canned, or fresh
1 tbsp. (15 mL) chili flakes
Parsley, stemmed and chopped, as needed
Combine at least 1 hr. in advance of serving. Cover and refrigerate. Sprinkle and combine with parsley, if you feel the urge. No need to dress this.
For a different version of this excellent dish, see Beans, Bacon, and Sprouts.
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