Southwestern Bean Salad
2 cups cooked brown rice
1 can black beans, drained and rinsed
2 cups frozen corn kernels
1 red bell pepper, chopped
1 small onion, chopped
1/4 cup vinegar or more to taste
1/4 cup chopped cilantro leaves
1 minced jalapeno pepper, or cayenne to taste
1 t. chili powder
Combine all ingredients. Tastes even better if you let it stand, refrigerated or
at room temperature, for one hour before serving.
For more recipes, refer to the The Healthy Heart Miracle book.