Black Bean And Corn Salad - cooking recipe

Ingredients

2 Tbsp. olive oil
1 medium onion, chopped
1 large red pepper, diced
1 clove garlic, chopped
2 tsp. cumin seed
1 1/2 to 2 c. black beans, cooked or canned
1 1/2 c. cooked corn kernels or 12 oz. can corn
1 Tbsp. vinegar
salt to taste
cayenne pepper (optional)

Preparation

Heat oil in frying pan.
Add the onion, pepper and garlic. Cover pan; reduce heat to low and cook for 3 or 4 minutes or until onion and pepper have softened.
Lightly crush the cumin seed and stir into vegetables.
Cook for another 30 seconds.
Rinse the black beans.
Put the corn and 1 tablespoon of its liquid in a bowl.
Add the beans, the pepper mixture and the vinegar and toss gently.
Season to taste with salt and cayenne.
Serves 5 or 6 as a side dish.
Very colorful salad; good on buffet with Mexican or Tex-Mex food.