A great Southwestern side dish.

Serves 6

INGREDIENTS
3 cans (15 oz, 425 g each) black beans, rinsed and drained
(optional: use a combination of beans such as black beans and cannellini beans, chick peas, or kidney beans)
2 cups (500 ml) cooked fresh or frozen corn, or canned corn, rinsed and drained
1 green bell pepper, seeded, finely chopped
1 red bell pepper, seeded, finely copped
1 medium red onion, finely chopped
1/4 cup (60 ml) red wine vinegar
2 tbsp lemon juice
2 tbsp apple juice
1 tsp dijon mustard
1/4 cup (60 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh cilantro
Salt and freshly ground pepper to taste

DIRECTIONS
1. Combine all ingredients and mix thoroughly. 
2. Cover and refrigerate for up to 2 days. 
3. If making in advance, add the parsley and cilantro immediately prior to serving. 
4. Serve chilled.

NUTRITIONAL ANALYSIS PER SERVING
Calories: 190
Total fat:  0.4 g
Saturated fat: 0 g
Carbohydrates: 45 g
Protein: 11 g
Dietary fiber: 13 g

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