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Fresh Black Bean Salad

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Ingredients
  

  • 3 15-ounce cans black beans, rinsed and well-drained
  • 1 cup canned corn, drained or defrosted frozen corn
  • 1 orange, yellow or red bell pepper, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 cup red onion, chopped
  • 1/2 cup chopped fresh cilantro, finely chopped
  • 1 medium jalapeño, finely chopped, keep the seeds for a hotter salad or remove them for mild flavor
  • 1/2 tsp. lime zest
  • 2 tbsp. lime juice, or to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt, or to taste
  • Optional garnishes: sliced avocado, crumbled feta and/or lime wedges

Instructions
 

  • In a large serving bowl, combine all of the ingredients and toss to combine.
  • Taste, and adjust as necessary until the flavors really pop.
  • I usually add another teaspoon or two of vinegar or lime juice and another 1/4 teaspoon salt.
  • Cover and chill to enhance the flavors, preferably for at least 2 hours or overnight.
  • Serve in individual bowls with any of the garnishes listed.

Notes

Omit the oil and serve this recipe as black bean salsa with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.