Black Bean & Corn Salad With Ancho-cilantro Vinaigrette

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 3 (14 ounce) cans black beans, drained and rinsed
• 1 lb frozen corn, thawed
• 1/2 cup red onion, minced
• 1/2 cup green onion, finely chopped
• 2 cups tomatoes, chopped
• 1 dried ancho chile, rehydrated in water for 45 minutes, seeds removed and finely chopped
• 1/3 cup seasoned rice vinegar
• 1 teaspoon sugar
• 1/3 cup lime juice, freshly squeezed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup light olive oil
• 1 bunch fresh cilantro

Recipe

• 1 combine beans, corn, and both onions in a mixing bowl.
• 2 in a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
• 3 clean the cilantro and remove any leaves that don't look fresh. set aside 15 - 20 sprigs of cilantro for garnish. finely chop remaining cilantro and add 1/2 cup to dressing mixture.
• 4 whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. garnish with cilantro sprigs. if storing overnight, refrigerate but serve at room temperature.