Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing

Kendra*'s Note:

This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1/2 teaspoon cumin, ground
• 1/2 teaspoon chili powder
• 1 pinch cayenne
• 6 tablespoons lime juice
• 4 tablespoons olive oil
• salt (to taste)
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14 ounce) can corn
• 1 red bell pepper, diced
• 1/2 cup red onion, finely minced
• 1/4 cup cilantro, Chopped
• 3 green onions, very thinly sliced

Directions:

1. In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
2. In a medium bowl, mix the beans, corn, red pepper and red onion.
3. Pour the dressing over the salad and mix well.
4. Chill if desired.
5. Just before serving, top with cilantro and green onion.