This luncheon salad recipe stores well when kept chilled. For added twist and heat, mince jalapeno finely and add to salad.

INGREDIENTS

2 (15-ounce) cans black beans, drained but not rinsed
1 pound frozen corn kernels
1 medium onion, chopped fine, about 1 cup
1 medium red bell pepper, chopped fine, about 1-1/4 cups
1 bunch cilantro, chopped fine or parsley, about 1/4 cups, packed

Dressing:
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon cumin
1 teaspoon salt, or to taste
1/2 teaspoon chili powder
1/2 teaspoon coriander (optional)
ground black pepper, to taste

1 lime, juice of (optional)
1 jalapeno pepper, finely minced (optional)

DIRECTIONS

• Combine black beans, corn, onion, bell pepper and cilantro.
• Use a separate bowl to stir in oil with vinegar, cumin, salt, chili powder, coriander and pepper. Drizzle mixture over the black beans’ bowl and toss until combined. Leave it for 5 minutes and enjoy with a serving of the remaining lime wedges.
• Makes up to 10 servings.