FIESTA SALAD

Don’t be intimidated by the list of ingredients- Most are pinches of spices and sprinkles of condiments J

Makes 10 servings- feel free to “halve” the recipe

Time to prepare: 5-10minutes

INGREDIENTS
3 15-ounce cans black beans, drained and rinsed, or 4 1/2 cups cooked black beans
2 cups frozen corn, thawed
2 large tomatoes, diced
1 large green bell pepper, seeded and diced
1 large red or yellow bell pepper, seeded and diced
1/2 cup diced red onion
3/4 cup minced fresh cilantro (optional)
2 tablespoons seasoned rice vinegar

2 tablespoons of olive oil
2 tablespoons cider vinegar or distilled vinegar
juice of 1 lime or lemon
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper, or 1 pinch cayenne pepper
1/2 teaspoon salt, or to taste

Directions

Combine beans with corn, tomatoes, bell peppers, onion, and cilantro, if using. Whisk together remaining ingredients and pour over salad. Toss gently to mix.
Spoon leftover salad into a covered dish and refrigerate for up to three days.