Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------JEWISH--------------------------------
1/2 c Olive oil -=OR=- 1 1/2 c Frozen small green peas;
1/2 c Canola oil; divided use -- rinsed drained
2 lg Garlic cloves; finely 1 cn (15-oz) black beans;
-- minced 1 cn (15-oz) cannalini; (small
1 To 2 fresh jalapeno chilies; -- while beans) rinsed
-- finely minced, seeds -- drained
-- removed (optional) 1/2 c Green onion; chopped -=OR=-
2 ts Ground cumin; 1/2 c Purple onion;
1 ts Dried oregano; crumbled 1/2 c Fresh cilantro; chopped
3 c Fresh corn -=OR=- 1 tb Dijon mustard;
3 c Frozen corn kenrels; 1/2 ts Black pepper;
1/2 c Water; 1/4 c Lime juice;
1 ts Kosher salt; OR TO TASTE

--------------------------GARNISH-------------------------------
Cilantro leaves Cherry tomatoes

Spoon 2 tablespoons of oil into a heavy frying pan over moderate
heat. Add garlic, jalapenos, cumin and oregano. Saute until fragrant,
about 30 seconds. Add corn and toss. Increase heat a little and
saute 2 minutes. Add water, cover and cook 2 minutes. Turn mixture
into a large bowl and add salt. Toss and let cool to room
temperature. Add peas, beans, tomatoes, onion and cilantro. Make a
dressing by stirring together mustard, pepper and lime juice.
Gradually whish in remaining oil. Pour over salad and toss
thoroughly. Cover and chill. Before serving, garnish rim of salad
with cilantro leaves and cherry tomatoes.

Source: The San Diego Union-Tribune, Food Section, 9/21/95 Brought to
you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-22-95

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