|1||Red Bell Pepper|
|1||Green Bell Pepper|
|1||Ear Corn On The Cob, grilled, or about 1 cup frozen corn|
|2 cans||Black Beans|
|1 can||Diced Tomatoes or 1 Large Fresh Tomato, diced|
|4 Tbsp||Olive Oil|
|1||Jalapeno Pepper, diced (optional|
|Chopped Fresh Cilantro, to taste|
|Tortilla Chips, optional|
|Reduced-fat Sour Cream, optional|
Chop both red and green bell peppers and set aside. Carefully remove corn from cob by placing ear on a cutting board and slicing with a sharp knife; set aside. Dice onion, place in a small dish, cover and set aside. Drain and rinse beans in colander; pour beans into a large bowl. Add canned tomatoes with their liquid. Add bell peppers, onion, corn, olive oil, cilantro, jalapeno. Toss ingredients together until well mixed. Serve with sour cream on the side and tortilla chips, or this may be served as a side dish, complementing main dishes such as chicken, beef or fish.
I like to serve this in a bowl that has some of the colors of the ingredients: red, yellow, green, black.