This recipe doesn't have a local pedigree, but it's a nice use of vegetables other than corn that are currently available.
4 cups corn, cut from cob (frozen can be substituted)
2 cans (15 ounces each) black beans or other beans
1 cup chopped red and/or green pepper
1/4 cup pickled jalapeņo pepper (This was listed as an optional ingredient; we substituted 4 hot banana peppers from our garden and would do it again.)
1/2 cup white vinegar
1/2 teaspoon salt (optional)
1/2 to 1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon chili powder
If using frozen corn, cook according to package directions and drain. Drain and rinse beans and place in bowl or casserole. Mix in peppers and corn. Combine vinegar, salt, and spices and pour over corn and beans. Mix well. Cover and refrigerate several hours.
"Eater's Choice Low-Fat Cookbook"
Thursday, July 15, 1999
