Black Bean Salad – Perfect for a Picnic or Potluck

Toss together in large serving bowl:

3 cans black beans, drained, rinsed (let as much water drain off as possible)

2-3 fresh ears of corn, corn cut off cob (leave it raw), or 1 c frozen corn, thawed

1/2 red onion, finely diced

1/2 c cilantro – well rinsed and chopped

1/2 jalapeño, de-veined, seeded and finely chopped

1 red or orange pepper, cored, seeded, de-veined, chopped

Whisk together and pour over bean mixture:

juice of 2 limes

1/2 c apple cider vinegar (red wine vinegar works as well)

1 T mustard (yellow, Dijon or coarse ground)

1 t ground cumin

2 cloves garlic, crushed or minced

1 t sugar

1 t salt or to taste

1/2 t ground pepper or to taste

dash red pepper chili flakes

1/3 c canola or corn oil

Stir dressing and bean mixture well, let sit for at least an hour before serving to let the flavors blend. SERVES 6-8.

You can also serve this with tortilla chips as an appetizer. Great with grilled meats (fajitas!) or to eat with cheese quesadillas.

 

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