3 tablespoons fresh chopped cilantro
1 tablespoon picante sauce
1 tablespoon sugar
1 to 3 pinches cumin, to taste
1 to 3 dashes Tabasco Sauce, to taste
1 dash chili powder
salt, to taste
pepper, to taste
1/4 cup olive oil [u]Salad[/u]:
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can corn niblets, rinsed and drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/3 cup red onion chopped
1. Dressing: Except for olive oil, combine all dressing ingredients in a container. Mix in olive oil.
2. Salad: In a large bowl combine all salad ingredients; toss to mix well.
3. Pour dressing over salad and toss to coat.
4. Chill in refrigerator for 2 or more hours before serving. May be made in the morning and stored in the refrigerator until dinner.
Serve on a bed of lettuce with corn chips, and a sprig of cilantro to garnish. The recipe doubles easily for larger parties.