Corn and Black Bean Salad
2 (15-ounce) cans black beans, drained but not rinsed
1 pound frozen corn kernels
1 medium onion, chopped fine, about 1 cup
1 medium red bell pepper, chopped fine, about 1-1/4 cups
1 bunch cilantro, chopped fine or parsley, about 1/4 cups, packed [u]Dressing[/u]:
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon cumin
1 teaspoon salt, or to taste
1/2 teaspoon chili powder
1/2 teaspoon coriander (optional)
ground black pepper, to taste 1 lime, juice of (optional)
1 jalapeno pepper, finely minced (optional)
1. In a bowl, mix together black beans, corn, onion, bell pepper, and cilantro.
2. In another bowl, whisk together oil, vinegar, cumin, salt, chili powder, coriander, pepper.
3. Drizzle dressing over vegetables and mix well to incorporate. Let stand 5 minutes then serve, or chill in refrigerator until serving time.
4. For an extra twist, squeeze the juice of one lime over the salad and serve with extra lime wedges. Also, add one finely minced jalapeno pepper for some heat.
This salad keeps very well refrigerated for up to a week. An excellent lunch alternative.