
Fresh Black Bean Salad
Ingredients (15)
- 3 cans of black beans (15 ounces each) or 4 1/2 cups cooked black beans, rinsed and well-drained
- 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
- 1 orange, yellow or red bell pepper, chopped
- 1 cup quartered cherry tomatoes
- 1 cup chopped red onion (from 1 small onion)
- 1/2 cup finely chopped fresh cilantro (about 1/2 medium bunch)
- 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
- 1/2 teaspoon lime zest (from 1 lime, preferably organic)
- 2 tablespoons lime juice (about 1 lime), to taste
- 1/4 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, to taste
- Optional garnishes: sliced avocado, crumbled feta, lime wedges
Directions
Learn how to make this recipe at Cookie and Kate