Fresh Black Bean and Corn Salad with Cilantro Vinaigrette

Fresh Black Bean and Corn Salad with Cilantro Vinaigrette
Recipe by Christina Provo

Ingredients -

2 16 ounce cans black beans, rinsed
2 cups fresh or frozen corn (if using frozen, rinse under cool water until thawed)
1 cup finely chopped multi-colored mini peppers, seeded
3 jalapeno halves, seeded, deveined, and finely chopped
1/2 a red onion, finely chopped
1 cup lightly packed cilantro, rinsed
2 garlic cloves, smashed
3 jalapeno halves, seeded and deveined, and coarsely chopped
1/2 cup olive oil
1/4 cup fresh lime juice
1/2 teaspoon salt
2-4 tablespoons water

Directions -
  1. In a large mixing bowl, combine the black beans, corn, peppers, jalapenos, and red onion.

  2. Place the cilantro, garlic, jalapenos, olive oil, lime juice, and salt in a blender. Puree until smooth, adding tablespoons of water if needed. If the vinaigrette is too thick, thin it out with more of the water, aiming for a thick, pourable consistency.

  3. Pour vinaigrette over black beans, tossing to coat. Refrigerate an hour or more prior to serving. Serve chilled.