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.