Black bean & corn salad

Yield: 8 servings

2 cans (15 oz.) black beans, drained and rinsed
salt & pepper to taste
2 cups of frozen corn, thawed
1 red bell pepper, diced medium
2 Roma tomatoes, diced OR 1 pint of grape tomatoes, sliced in half
1 jalapeño pepper, seeded and diced small
1 bunch of green onions, sliced
1/4 bunch of fresh cilantro, minced

For dressing:
1/3 cup olive oil
5 Tbsp. fresh lime juice
1 Tbsp. red-wine vinegar
1 tsp. salt
1 ½ tsp. ground cumin

1. Combine beans, corn, red bell pepper, jalapeño, green onions and cilantro in a large bowl.

2. In a small bowl whisk together olive oil, lime juice, red wine vinegar, salt, and cumin. Drizzle dressing over salad and toss well.

Chef’s Note: Salad may be made 1 day ahead and chilled, covered. For a one-dish dinner, serve salad with cooked quinoa or brown rice, or use as a filling for burritos. Bring salad to room temperature before serving.