Black Bean and Corn Salad

By á-177742

Ingredients

• ► 2 (15-ounce) cans black beans, rinsed and drained
• ► 2 cups cooked corn kernels
• ► 1 cup diced celery
• 1 cup diced red pepper
• ► 1/2 cup minced sweet onion
• 1 jalapeno, seeded and minced (optional)
• ► 6 tablespoons sesame oil
• ► 2 tablespoons rice vinegar
• ► 2 tablespoons fresh lime juice
• 2 to three cloves of garlic, minced
• ► 2 teaspoons minced fresh ginger root
• ► 3 tablespoons chopped fresh cilantro
• ► 1 teaspoons kosher salt

Preparation

Step 1

In a large mixing bowl, combine black beans, corn, celery, red pepper, onion, and jalapeno, if desired. Stir to combine.
Use a small mixing bowl and whisk or a large jar with a tight-fitting lid to prepare the dressing Put the sesame oil, vinegar, lime juice, garlic, ginger root, cilantro and salt in the bowl or jar. If using the bowl, whisk together the ingredients until well blended; if using the jar, seal the jar, and shake the ingredients until blended. Pour dressing over the black bean mixture. Stir well to mix together the black bean mixture and the dressing. Cover, and refrigerate until serving. Garnish with more chopped fresh cilantro or wedges of fresh tomato. Serves 6 to 8.