Black Bean and Corn Salad
-1⁄3 cup olive oil (other oils can be substituted - Canola, peanut, etc.)
-2 tablespoons lime juice (lemon if lime is not available)
-1 tablespoon red wine vinegar (balsamic or apple cider vinegar can be used as substitute)
-1 garlic clove, minced
-1 1⁄2 teaspoons ground cumin
-1 1⁄2 teaspoons dried oregano
-salt, to taste
-1⁄4 teaspoon sugar
-1⁄8 teaspoon black pepper
-1 (15 ounce) can black beans, rinsed and drained
-1 (15 ounce) can corn, rinsed and drained
-3⁄4 cup red onion, chopped (substitute white/yellow onion)
-1⁄2 cup tomatoes, diced
-1⁄2 cup sweet red pepper, chopped (omit or use bell pepper)
-2 jalapenos, seeded-and finely chopped
-1⁄4 cup fresh cilantro, parsley, basil, finely chopped
In a large bowl, combine salad ingredients.
In a small bowl whisk together dressing ingredients.
Pour over the bean mixture and toss until all ingredients are coated.
Inspired by www.geniuskitchen.com