Salad
1 15 oz. can(s) black beans, canned - drained and rinsed
2 cup(s) corn, frozen - thawed
1/2 small red onion - small dice
1 large red bell pepper - diced (or green, orange, yellow or combination)
1 tsp chili powder - or to taste
1/4 tsp cumin - or to taste
1 tomato - seeded and diced
salt and pepper to taste
Vinaigrette
4 tbsp lime juice, fresh
1 tbsp water
1 tsp oil - grapeseed or light olive oil
1 tbsp cilantro, fresh - minced, measure after mincing
1. Drain beans and rinse well. Place in a large bowl.
2. Add thawed corn and remaining salad ingredients to the beans - combine well.
3. Make the vinaigrette by whisking together all the ingredients in a small bowl.
4. Pour the vinaigrette over the vegetables and toss well.
Tip: This salad keeps in the fridge several days - make a double batch and take it to work lunch.