Black Bean and Corn Salad with Toasted Pumpkin Seeds
3 c cooked black beans
1 ½ c corn kernels, oven charred or grilled
1 green bell peppers, cored, seeded, diced
1 red bell peppers, cored, seeded, diced
2 jalepeno chilies, seeded, diced
¼ c diced red onions
3 cloves garlic, minced
3 green onions, chopped
½ c unsalted green pumpkin seeds (pepitas), toasted
2 tbl extra virgin olive oil
3 tbl lime juice
salt and pepper to taste
In a large bowl, stir together the beans, corn, peppers, chilis, onions, garlic, pumpkin seeds. Mix together the olive oil, lime juice and pour over the bean mixture. Add salt and pepper This salad will keep in the refrigerator for 1 or 2 days
