Fresh Black Bean Salad

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

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

Directions at cookieandkate.com

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