Black bean, Corn, and Red Pepper Salad with Chile-Lime Dressing

• ½ tsp ground cumin
• ½ tsp chili powder
• Pinch of cayenne
• 6 Tbsp fresh lime juice
• 5 Tbsp olive oil
• Kosher salt
• 1 ¼ cups dried black beans, soaked overnight and cooked, or 2 (15-ounce) cans black beans, drained and rinsed
• 2 ears fresh sweet corn, steamed, cooled and kernels removed
• 1 red bell pepper diced
• 3 scallion greens, very thinly sliced
• ¼ cup minced red onion
• ¼ cup chopped fresh cilantro

• In a 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
• Yield: 8 servings

Nutrition per serving: Calories: 220, Protein: 8 g, Fat: 9 g, Carbohydrate: 29 g, Fiber: 6 g, Sodium: 8 mg

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