Black Bean Summer Salad


2 cups corn kernels (fresh or cooked) or thawed, frozen corn

2 (15-ounce) cans black beans, rinsed and well-drained

5 or 6 green onions, white and green parts, chopped

1 large sweet banana pepper, seeded and chopped

1 1/2 cups halved cherry tomatoes

6 tablespoons olive oil

2 tablespoons fresh lime juice

2 1/2 tablespoons red wine vinegar

1 teaspoon chili powder

Salt and black pepper to taste

1/3 cup chopped cilantro leaves


1. If you’re using frozen corn, rinse it under cold water to thaw it, drain it well, then saute lightly in a skillet with about 1 tablespoon olive oil to remove excess moisture.

2. Combine the corn with the black beans, green onions, banana pepper and cherry tomatoes.

3. In a small bowl, whisk together the olive oil, lime juice, vinegar, chili powder, salt and pepper. Pour over the vegetables and toss to coat. Stir in the cilantro, or take it along in a small plastic bag and add it right before serving. Refrigerate at least 1 hour and up to overnight before serving.