Black Bean and Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
pinch ground cayenne pepper (you hardly need any – leave it out if you aren’t sure)
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels (thawed in fridge overnight if you want to eat it that day – I actually use organic canned corn, drained)
1 red bell pepper, chopped
2 tomatoes, chopped (I sometimes leave these out if I don’t have good ripe ones)
6 green onions, thinly
1/2 cup chopped fresh cilantro (optional – but it really makes it great)

Cooking directions:

  • Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • In a salad bowl, combine beans, corn, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

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