1 pound frozen corn kernels
2 cans black beans, drained but not rinsed
1 medium red pepper, chopped fine
1 medium onion, chopped fine
1 bunch cilantro, chopped fine
2 tablespoons vegetable oil
1 tablespoon balsamic or rice wine vinegar
1 tablespoon salt or less, if you wish
1 tablespoon cumin
1/2 teaspoon chili powder
1/2 teaspoon coriander, optional
ground black pepper to taste
Mix corn, black beans, red pepper, onion and cilantro together in a medium serving bowl. In a smaller bowl, stir together oil, vinegar, salt, cumin, chili powder and coriander thoroughly. Drizzle dressing over vegetables and mix well to incorporate. Let stand 5 minutes then serve or chill in refrigerator until serving time. For an extra twist, squeeze the juice of one lime over the salad and serve with extra lime wedges. Also, add one finely minced jalapeno pepper for some heat. Serves 8 to 10.
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