Black Bean and Corn Salad with Lime Vinaigrette

This versatile salad goes anywhere and holds up well in the heat unlike mayo based salads. It's great for picnics, backyard barbecues, the beach or wherever you choose to hang out with family and friends enjoying the outdoors. This is the salad that I am asked to make most often when friends get together for a barbecue.

Of course you can stay in and have this as well. You will want to make extra since leftovers make great next day sandwiches. Pop this salad into some whole wheat pita , add a  few cubes of pepper-jack cheese for an effortless, rocking vegetarian sandwich for lunch the next day. Just think of it as a free day from the kitchen. Whatever will you do with all that time not spent in the kitchen? Please don't say do the laundry!

I highly recommend letting this rest awhile. It tastes best the following day after the beans have soaked up all the flavours of the vinaigrette. If you can't make it overnight plan on making it and letting it sit at least 1 hour before serving.

Vinaigrette

1/3 cup olive oil

1 clove garlic, minced

3 tbsp fresh lime juice

1 1/2 teaspoons ground cumin

1/2 tsp salt

1/4 tsp sugar

1/8 tsp cracked black pepper

Salad

1 can black beans (15 ounce) rinsed and drained

1 cup roasted corn kernels or one can corn, drained

3/4 cup red onions

1/2 cup tomatoes, diced

1/2 cup sweet peppers, chopped

1/4 cup chardon bénit (shado benny) finely chopped( substitute cilantro)

Method

1) In a large bowl combine salad ingredients

2) In a small bowl whisk together dressing ingredients

3) Pour over salad and toss until all ingredients are coated.

The above recipe is only a guide to get you started. This is one of those recipes that you will over time just develop an instinct for knowing how much of each ingredient to add. Taste this after you add the vinaigrette to the salad and adjust to suit your own preference. In time you will develop your own ratios for your own perfect version of this salad.