Spicy Black Bean Salad

2 15 oz cans black beans, drained and rinsed

1-1/2 cups corn, fresh, canned (drained and rinsed) or frozen (thawed)

1-cup celery, chopped

1 red bell pepper, diced

1 green bell pepper, diced

2 Fresh jalapeno peppers, seeded and minced

1/2 cup Fresh cilantro

Combine all ingredients in bowl.

1/4 cup Fresh limejuice

1/4 cup Canola oil

2 T brown sugar

1 T Dijon mustard

1/2 t salt

1/2 t fresh ground black pepper

Combine all ingredients in a bowl, mix well or shake well. Pour over salad mixture, cover and refrigerate 1 hour.

Serve in a large white bowl or on a wooden tray and garnish with red cabbage and leeks.

Pacific Chef

In Historic Fairhaven next door to the Colophon Cafe