Crafty Black Bean Salad

Crafty Black Bean Salad

It is time for your inner creative  ways to be showcased in the kitchen this summer. Find inspiration and make something that screams art.

INGREDIENTS

  • 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
  • 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
  • 1 orange, yellow or red bell pepper, chopped
  • 1 cup quartered cherry tomatoes
  • 1 cup chopped red onion (from 1 small onion)
  • ½ cup finely chopped fresh cilantro (about ½ medium bunch)
  • 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
  • ½ teaspoon lime zest (from 1 lime, preferably organic)
  • 2 tablespoons lime juice (about 1 lime), to taste
  • ¼ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, to taste
  • Optional garnishes: sliced avocado, crumbled feta, lime wedges

 

Recipe Originally By: Cookie and Kate

Thomas Cox Ivery Johnson Jr.


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