Fresh Black Bean Salad
Ingredients:
4-1/2 cups cooked black beans, rinsed & well-drained OR 3 cans, 15oz. black beans
2 ears of corn, shucked OR 1 cup of canned corn (drained)
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (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)
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, crumbled tortilla chips
Directions:
In a large serving bowl, combine all of the ingredients & mix well. Taste & adjust as necessary until the flavours really pop (add another teaspoon or two of vinegar or lime juice & another 1/4 teaspoon salt). Cover & chill to enhance the flavours, preferably for at least 2 hours or overnight. Serve in individual bowls as is or with any of the garnishes listed.
Leftovers keep well for up to 4 days or so; you might want to wake up the flavours with an extra squeeze of lime juice or tiny splash of vinegar.
CHANGE IT UP: Serve this recipe as a black bean salsa (you can omit the oil) with tortilla chips. If you don't like corn, omit it & add an extra cup of quartered cherry tomatoes. This Southwestern black bean salad recipe is healthy & delicious! Serve as a side with chicken; add to eggs & cheese for a southwest scramble, use as a filling for burritos or quesadillas. Recipe yields 4 large or 8 side servings.