• 1 bag dried black beans
  • 1 bag frozen corn
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 3 tomatoes, diced
  • 1/2 small red onion, diced
  • handful cilantro, minced
  • 8 cups water
  • 1/4 cup lemon juice
  • 1/4 cup white vinegar (preferably herb)
  • salt and pepper to taste


Soak beans overnight. Cook beans: cover with water, bring to boil, lowerheat and simmer until done, 1 to 1.5 hours. Cook corn in separate pot. Drain both and let cool. Add the red pepper, green pepper, tomatoes and red onion. Add lemon juice and vinegar. Toss well. Add salt and pepper to tase. Refrigerate for a couple of hours to let the ingredients combine. Delicious with rice or as a side dish at a barbeque!

Serves: 12-15

Preparation time: two hours

Nutrition Information: Fat free, except for fat contained in