Savory Black Bean and Corn Salad

Savory Black Bean and Corn Salad


Salad Ingredients:
2 (15-ounce) cans black beans, drained and rinsed
1 1/2 c. fresh (cut from the cob) or frozen (thawed) corn kernels
2/3 c. thinly slice red onion
1 red bell pepper, diced
1- 2 fresh jalapeno peppers, seeded and minced or for less heat, 1 fresh poblano pepper, seeded and minced
1/2 c. cilantro leaves, chopped

Lime and Cumin Vinaigrette Ingredients:
1/4 c. lime juice or rice vinegar
1/4 c. extra-virgin, expeller-expressed olive oil
5 t. pure organic maple syrup
1 T. Dijon-type mustard
1/2 teaspoon ground chipotle chile powder
1/2 t. ground cumin
1/2 t. real sea salt or Redmond Real Salt
1/2 t. freshly ground black pepper

Directions: 
1. Mix all salad ingredients in a shallow bowl. 

2. Combine all dressing ingredients in a jar with a tight-fitting lid. Shake until well-blended. 

3. Pour dressing over bean mixture and toss to coat. 

4. Cover and chill 1 hour or up to 1 day. 

Makes 8 servings.

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Sharon Kaufman
Jesus Christ has been my Savior for 44 years. Robert, the wonderful man that God provided to love me has been my husband for 42 of those years. We have four children, all grown, several with children of their own. Of course that means that we have grandchildren - 10 to be exact, and three great granddaughters. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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