Sweet & Spicy Black Bean Salad (Or Dip)

I could honestly eat this for days in a row...nothing else. It's a great combination of sweet corn and black beans and lots of other tasty things! It's worth the bit of mincing and is a great dish to make ahead of time. This can be served as a salad, but I've always made it as an appetizer dip, served with tortilla chips.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6 settings

Ingredients

• 2 (15 ounce) cans black beans, drained and rinsed
• 1 1⁄2 cups  sweet corn (I use frozen, thawed)
• 2  fresh jalapeno peppers, seeded and minced
• 1⁄2 cup green onion, minced
• 1⁄2 cup fresh cilantro, minced
• 1⁄4 cup fresh lime juice
• 1⁄4 cup canola oil
• 2  tablespoons brown sugar
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground pepper

Directions

1. In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
2. In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
3. Pour dressing over bean mixture and toss to coat.
4. Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
5. To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
6. To serve as an appetizer, I like to eat it with tortilla chips.