Black Bean Salad

Note from Cheri:
This low fat vegetarian salad is great on its own, stuffed in avocado boats or stuffed in a tortilla or pita bread for a quick sandwich. This recipe is part of a Fast Frugal and Fabulous meal. Follow this link for the rest of the menu.

1 15 oz. can black beans 1 cup tomatoes, diced 1/2 cucumber, seeded and finely chopped 2 serrano chilis, finely chopped 1/2 bell pepper, finely chopped 1/2 cup corn kernels, fresh, frozen or canned (in that order of preference) 1/2 medium red onion, finely chopped 1/2 bunch cilantro, finely chopped 1/2 tsp. chili powder 1 T balsamic vinegar hot sauce to taste salt and pepper to taste

Serves 4 Drain black beans and put in a medium sized bowl. Chop remaining vegetables into bowl. Add chili powder, vinegar, salt, pepper and hot sauce. Mix well. Can be made one day ahead of time. Cover and refrigerate. Serving Suggestion Serve as a side dish in avocado boats. Peel an avocado and cut in half. Revove the pit. Sprinkle with vinegar or lemon juice, so the avocado doesn't turn brown. Fill depression from the pit with black bean salad.