Santa Fe Black Bean Salad

Fiona Neufeld, via Pat Fortin

  • 19 oz  can of black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 12 oz can of kernel corn, drained
  • 1/3 cup chopped red onion
  • 1 jalapeno pepper, seeded and minced

For Cilantro-Lime Dressing

  • 1/4 cup olive oil
  • juice from two limes
  • 1/4 cup chopped cilantro
  • 1 tsp cumin
  • salt and fresh ground pepper

In Medium bowl (not metal), whisk oil and lime.  Add cilantro, cumin, salt and pepper. Mix well.  Stir in salad ingredients and season. Enjoy! n.b. Fiona uses 2 cans of black beans.

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