Mexican Bean Salad

Prep Time: 15 minutes

Cooking Time: 10 minutes

2-3 corn tortillas

Cooking spray

2 tablespoons olive oil

1 tablespoon lime juice

3/4 teaspoon salt

2 tablespoons coriander

1 can (141/2 ounce) Mexican-style

tomatoes with liquid

1 can (15 ounce) black beans,

drained and rinsed

2 tablespoons canned jalapeño

peppers

1/2 cup diced red onion

1 package (10 ounce) Birds

Eye Cut Corn, cooked according to package directions

1 package (10 ounce) Birds

Eye Baby Lima Beans, cooked according to package directions

Spray tortilla strips lightly

with cooking spray; cut into thin strips about 3 x 1/4-inches. Place on

cookie sheet; bake in preheated 350 degree F oven about 10 minutes or

until lightly browned; cool and set aside.

In large bowl, whisk together

oil, lime juice, salt, and coriander. Add tomatoes, black beans, jalapeño

peppers, onion, corn, and lima beans; toss to coat. Cover and refrigerate

3 to 4 hours.

Pour in larger salad bowl and

sprinkle with tortilla strips. Makes 8 servings.

For more great-tasting recipes

and easy entertaining ideas, visit www.birdseye.com .

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