Savory Black Bean and Corn Salad
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
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.