Sweet Corn and Black Bean Salad

Vegan, Dairy-Free, Gluten-Free

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a gentle olive oil and rice wine vinegar dressing.

Serves 6

Dressing
2 TB seasoned rice wine vinegar
1 TB olive oil
1/2 tsp fresh lemon juice
1/4 tsp sea salt
1/8 tsp freshly ground black pepper

Salad
1/2 cup red onion, finely chopped (about 1/2 small onion)
2 cups white corn kernels, fresh (4 to 6 ears) or frozen
4 cups cooked black beans, rinsed well
1 red bell pepper, seeded, deribbed, and chopped into 1/4-inch pieces
1/3 cup fresh cilantro, minced

Whisk together the vinegar, olive oil, lemon juice, salt and pepper in a small bowl until blended. Set aside.

Bring 4 cups of water to boil in a saucepan over high heat. Immerse the corn in the boiling water for about 1 minute. Remove and drain. Rinse the kernels with cold running water to stop the cooking, and drain again.

Place the beans, corn, onion and bell pepper in a large bowl and toss to mix. Add the dressing to the bean mixture and gently toss until just incorporated. Cover and refrigerate for about 2 hours. Add the cilantro and toss again before serving. Taste and adjust seasonings as desired.