• 1½ tablespoons minced fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8-ounce) can baby corn, rinsed and drained
  • ½ cup chopped tomato
  • ¼ cup diced peeled avocado
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped seeded jalapeno pepper
  • 4 cups salad greens

Combine first 6 ingredients in a large bowl; stir well with a whisk. Add next 6 ingredients (up to and including jalapeno peppers). Cover and chill 2 hours.  Serve over salad greens.

Margarita Shrimp Skewers > Fajita Grilled Steak > Black Bean and Corn Salad > South-of-the-Border Brownies