MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gold And Black Bean Salad
 Categories: Bean, Salads
      Yield: 4 Servings
 
     30 oz Black beans (3 c);
           - rinsed, drained
      2 c  Fresh or frozen corn
           - kernels; cooked
      1 sm Yellow bell pepper;
           - seeded, chopped
      2    Shallots; minced
      2 tb Fresh lime juice
    1/2 ts Salt
    1/4 ts Ground cumin
    1/8 ts Cayenne
    1/4 c  Olive oil
      2 tb Fresh cilantro; minced
 
  Black beans, corn, and yellow bell peppers make for a striking
  contrast in this salad with a southwestern accent. Serve as is, or
  toss with a cup or so of cold rice or other grain and spoon over torn
  salad greens for a more substantial dish.
  
  In a large serving bowl, combine the beans, corn, and bell pepper. Set
  aside.
  
  In a small bowl, combine the shallots, lime juice, salt, cumin, and
  cayenne. Whisk in the olive oil until blended.
  
  Pour the dressing over the salad and toss lightly to coat. Taste and
  adjust the seasonings. Sprinkle with the cilantro and serve at room
  temperature.
  
  Recipe by Vegan Plane by Robin Roberson
 
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