Fiesta Black Bean Salad

by Amber Doering

"As a Spanish teacher, I enjoy trying authentic cuisine from a variety of Hispanic cultures. This fiber-filled recipe pairs perfectly with grilled steak, chicken or pork."

Recipe

2 cups corn (canned and drained or frozen and thawed)
1/2 purple onion, diced
1 red bell pepper, diced
2 15-ounce cans black beans, rinsed and drained
3 teaspoons chili powder
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1/2 cup fresh minced cilantro
Black pepper to taste

Gently toss together corn, onion, red pepper and beans. Stir in chili powder and allow to sit at room temperature. Meanwhile, whisk together olive oil, garlic, salt, vinegar and lemon juice. Pour this dressing over vegetables. Stir in cilantro, and season with black pepper if desired. Chill for 2 hours before serving.

Tips From Our Test Kitchen: Substitute lime juice for lemon juice if you prefer. This recipe also can be served as a dip with tortilla chips.

first appeared: 2/5/2006