Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Canned or cooked black beans 1 1/2 ts Dried oregano
Garlic vinaigrette (see 1 ts Ground cumin
-recipe) 1/2 ts Ground coriander
2 c Cooked corn kernels, 1/3 c Garlic vinaigrette, or as
-preferably fresh -needed
3 lg Bell peppers, preferably Juice of 1/2 lemon
-one each green, red, yellow Salt and freshly ground
-cut julienne -pepper to taste
3 Scallions, thinly sliced Round or triangular tortilla
1/4 c Chopped fresh parsley -chips for garnish
2 tb Minced fresh oregano OR

Marinate the beans in Garlic Vinaigrette for at least 2 hours, then
drain. Reserve vinaigrette for dressing the salad.

Combine all the ingredients except garnish in a mixing bowl and toss
together thoroughly. Use enough vinaigrette to coat and flavor the
ingredients but not drench them.

This can be made several hours ahead and refrigerated until needed.
Transfer to a large serving bowl and tuck tortilla chips around the
edges for garnish.

From _Vegetarian Celebrations_, by Nava Atlas

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