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This recipe is great to keep in the fridge during busy weeks. It’s perfect for parties or can be a healthy side dish on its own. You can even serve it as black bean salsa with tortilla chips.

Details:
Prep Time: 20 minutes (plus chill time)
Cook Time: 0 minutes
Total Time: 40 minutes

Ingredients:
4.5 cups cooked black beans, rinsed and drained
2 ears of grilled corn, shucked,
(can also use 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 (roughly 1 small onion)
0.5 cup minced fresh cilantro (about 0.5 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)

For the Dressing:
Zest from 1 lime
2 tablespoons lime juice (about 1 lime), to taste
1/4 cup extra-virgin olive oil

1/4 cup white wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, to taste

Garnishes:
sliced avocado, crumbled feta cheese, lime wedges

Instructions:

In a large  bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary. Add another teaspoon or two of vinegar or lime juice if needed.

Cover and chill for at least 2 hours, or overnight. Leftovers keep for up to 4 days or so.