Corn and Black Bean Salad
4 15-oz cans Black beans, rinsed and drained
4 c Cooked fresh corn kernels (from about 4 ears)
1 Plum tomato, seeded and chopped
1 Small red onion, diced
1 Red pepper, diced
1 Orange pepper, diced
1 Cucumber, peeled, seeded, and diced
1 Avocado, peeled, seeded, and diced
1/2 c Cilantro leaves, packed and coarsely chopped
3/4 c Fresh lime juice
3/4 c Extra-virgin olive oil
4 tsp Balsamic vinegar
4 cloves Garlic, peeled
1 Jalapeño pepper, seeded
1/2 c Cilantro stems, packed
2 tsp Sugar
2 tsp Salt
2 tsp Pepper
2 tsp Ground cumin
1/2 tsp Ground coriander
1 Place all of the salad ingredients into a large bowl.
2 Place all of the vinaigrette ingredients into a blender and blend.
3 Pour the vinaigrette over the salad and mix well.
4 Taste, and adjust the seasonings.
5 Chill over night. This salad improves with time, as the flavors have a chance to meld.