Bean Salad, Black

https://www.seriouseats.com/black-bean-salad-corn-cilantro-chili-lime-vinaigrette-recipe

INGREDIENTS

FOR THE SALAD

• 1 (14.5-ounce) can black beans, drained and rinsed
• 2 tablespoons minced yellow onion
• 1 ear corn, boiled and shucked, kernels sliced off
• 1 jalapeño, finely chopped
• Kosher salt and freshly ground black pepper

FOR THE DRESSING

• 1 tablespoon lime juice from 1 lime
• 1 tablespoon extra-virgin olive oil
• ½ tablespoon white wine vinegar
• ¼ teaspoon ancho chile powder
• ⅛ teaspoon cumin
• ¼ cup crumbled corn chips
• 1 ½ tablespoons minced cilantro leaves and tender stems

DIRECTIONS

1. Combine beans, onion, corn, and jalapeño in a medium bowl. Season with salt and pepper.

2. In a small bowl, whisk together lime juice, oil, vinegar, chili powder, and cumin. Season with salt and pepper and whisk again.

3. Toss vinaigrette with black bean mixture. Refrigerate for at least 1 hour or overnight. When you’re ready to serve the salad, add corn chips and cilantro and stir to combine. Serve cold or at room temperature.