Black Bean Salad

Ingredients:

• 3 cans of black beans (15 ounces each) or 4 ½ 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)

• ½ cup finely chopped fresh cilantro (about ½ 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

• ½ teaspoon lime zest (from 1 lime, preferably organic)

• 2 tablespoons lime juice (about 1 lime), to taste

• ¼ cup extra-virgin olive oil

• ¼ cup white wine vinegar

• ½ teaspoon chili powder

• ½ teaspoon ground cumin

• ½ teaspoon salt, to taste

• Optional garnishes: sliced avocado, crumbled feta, lime wedges

Directions:

1. In a large serving bowl, combine all of the ingredients and toss to combine. 

2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight.