Source: Miami Herald - Miami, Florida - October 15, 2000

8 ounces dried black beans
1 1/4 cups fresh or frozen corn kernels
1 pound tomatillos, peeled and diced
1 bunch green onions, white and green parts, finely chopped
1 green bell pepper, diced fine
1 red bell pepper, diced fine
1/4 cup olive oil
1/4 cup red wine vinegar
Hot pepper sauce
Worcestershire sauce
Cumin
Salt and pepper

Place black beans in a large pot, cover with water and soak overnight. Pick out any split beans. Strain, return to pot and cover with fresh water. Bring to a boil, reduce heat and simmer until beans just begin to burst, about 1 1/2 hours. Strain gently and cool.

Toss beans with corn, tomatillos, onions, peppers, olive oil and vinegar. Season to taste with the hot pepper sauce, Worcestershire, cumin and salt and pepper. Refrigerate at least 3 hours.

Serve chilled or at room temperature.

Makes about 7 cups.

Per 1/2 cup serving: 106 calories, 4 grams protein, 14 grams carbohydrate, 4 grams fat (0.6 gram saturated), 34 percent calories as fat, 2.5 grams fiber, 0 cholesterol, 4 milligrams sodium