Santa Fe Black Bean Salad
A tasty accompaniment for grilled foods, or serve with warm tortillas for a light summer meal.
|2 c||cooked black beans or one 15-oz can (drain if using canned beans) |
|1 c||cooked corn kernels |
|1⁄2 c||green bell pepper, diced |
|1⁄2 c||red bell pepper, diced |
|1⁄2 c||red onion, finely diced |
|1⁄4 c||fresh lime juice |
|1⁄4 c||vegetable oil |
|2 T||fresh cilantro, finely chopped |
|1 t||ground cumin |
|1⁄2 t||salt |
|1⁄4 t||cayenne pepper or to taste, optional |
Combine oil, lime juice, cilantro, cumin, salt and cayenne pepper in a medium bowl. Whisk to make the dressing. Add beans and prepared vegetables and fold in with a spatula until coated with dressing. Let stand at room temperature for 30 minutes for best flavor, stirring occasionally. Taste and adjust seasonings, adding a little more lime juice to kick up the flavor if desired.