Peppers and Black Beans on a Bed of Crunchy Tortilla Strips

2Bleu's Note:

A just too easy salad.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 4 corn tortillas, Julienne and deep fried to crisp
• 1 red pepper, seeded and sliced Julienne
• 1 yellow pepper, seeded and sliced Julienne
• 2 jalapeno peppers, seeded and sliced Julienne
• 1 (6 ounce) can black beans, drained
• 2 tablespoons cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice

Directions:

1. Place Tortilla strips onto a large platter or individual serving dishes.
2. Toss peppers, beans, and cilantro in a large bowl.
3. Add the olive oil and lime juice. Toss lightly.
4. Place pepper/bean mixture on top of tortilla strips.
5. Serve immediately.

Reviews

[Rita~]

This is a fun easy messy salad! I used a 15 ounce can of black beans that I rinsed and drained. I wish I had cilantro for that would be perfect in this. I did use parsley. I kicked it up with sliced onion, chopped garlic, and cumin. I would suggest the peppers to be diced more the size of the beans for a more uniform salad and an easier salad to eat. Love the crunchiness of the tortilla chips. This would also be fun if the tortilla`s were cut into chip size and the bean salad would be scooped up with them. Thanks for the yumminess and fun.