Fresh Black Bean Salad
2 hrs (mostly chilling)4 to 8 servings
A bright, zesty salad of black beans, corn, peppers and tomatoes dressed with lime, cilantro and cumin.
| 3 cans (425 g each) black beans, rinsed and drained | Combine all ingredients, toss & taste | Chill 2 hrs or overnight |
| 2 ears corn, shucked, or 150 g canned or frozen corn, drained | ||
| 1 orange, yellow or red bell pepper, chopped | ||
| 150 g quartered cherry tomatoes | ||
| 150 g chopped red onion | ||
| 15 g finely chopped fresh cilantro | ||
| 1 medium jalapeño, finely chopped | ||
| 1/2 tsp lime zest | ||
| 30 ml lime juice, to taste | ||
| 60 ml extra-virgin olive oil | ||
| 60 ml white wine vinegar | ||
| 1/2 tsp chili powder | ||
| 1/2 tsp ground cumin | ||
| 1/2 tsp salt, to taste |
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