I got this recipe from one of the borrowed magazines from the library ( cooking light, summer edition). The pic looked very vibrant and beautiful that I wasn't going to wait till summer to make it. It's pretty tasty and perfect for summer BBQ's! This is going to be an addition to my starters/dips to few of the upcoming parties, served with pita wedges, tortilla chips or baguette crisps.
3 Cans Black beans, rinsed & drained
2 cups corn ( I used frozen here)
1 cup cooked white Rice
3 Roma Tomatoes, chopped
1 Red Onion, chopped
1/4 Cup Green Onion, chopped
2-4 chopped Green Chilies
1/4 ell pepper, diced
10 stems Cilantro, chopped
1 tsp. Salt
couple squeezes of Lemon or Lime Juice
Combine all ingredients, chill and serve cold.