BLACK BEAN, CORN AND RED PEPPER SALAD
WITH CHILE-LIME DRESSING

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Pinch of cayenne
6 tablespoons fresh lime juice
5 tablespoons olive oil
Kosher salt
1 1/4 cups dried black beans, soaked overnight and cooked (or 2 cans, 15-ounces each, black beans, drained and rinsed)
2 ears fresh sweet corn, steamed, cooled and kernels removed
1 red bell pepper (roasted or raw), diced
3 scallion greens, very thinly sliced
1/4 cup minced red onion
1/4 cup chopped fresh cilantro (for serving)

In a small bowl, whisk the spices, lime juice, oil and salt to taste.

In a medium bowl, mix the beans, corn, red pepper, scallions and onion. Pour on the dressing and mix well. Just before serving, add the cilantro.

Makes 8 servings
Adapted from source: Raising the Salad Bar by Catherine Walthers