Beth's Black Bean Salad

Beth’s Black Bean Salad

This recipe can be cut in half!

2 cans black beans rinsed and drained

Half of a 16 ounce package of frozen petite white corn…or any corn that you prefer, it doesn’t have to be thawed…

1 red or yellow bell pepper, diced

3-4 green onions, chopped

1/3 cup of chopped cilantro

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon chili powder

½ teaspoon ground cumin (optional)

Vinaigrette for salad:

1 tablespoon red wine vinegar or fresh lime juice

3 tablespoons olive oil

A little salt and pepper

Mix all salad ingredients together.Put vinegar or lime juice in small bowl and whisk in olive oil…add salt and pepper…Pour over black bean salad.Serve immediately or refrigerate…it gets even better after refrigeration

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