Black Bean and Corn Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 cups corn kernels, thawed if using frozen
• 1 Tbsp. vegetable oil or olive oil, optional
• 2 (15 oz.) cans black beans, rinsed and well drained
• 5 or 6 green onions, white and green parts, chopped
• 1 large sweet banana pepper, seeded and chopped (can substitute Anaheim or other mild pepper)
• 1 1/2 cup halved cherry tomatoes
• 6 Tbsp. olive oil
• 2 Tbsp. lime juice
• 2 1/2 Tbsp. red-wine vinegar
• 1 tsp. chile powder
• salt and ground black pepper, to taste
• 1/2 cup chopped fresh cilantro OR flat-leaf parsley

Directions

1. If desired, skillet-roast corn in an iron skillet with about 1 Tbsp. of olive oil over medium-high heat, just until lightly browned.

2. In a large bowl, combine corn, black beans, green onions, banana pepper and tomatoes.

3. Om a small bowl, whisk together the 6 Tbsp. olive oil, the lime juice, red-wine vinegar, chile powder, salt and pepper. Pour over vegetables and toss to coat. Cover and chill for 1 to 12 hours before serving. Stir in cilantro just before serving.

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