Name: Fresh Black Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 to 8 servings
Ingredients: 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