Mexican Corn and Bean Salad 

 

Make at least 2 hours ahead or overnight

3 tablespoons lemon juice
3 tablespoons lime juice
2 large cloves garlic, crushed

1 tablespoon chili powder

1 teaspoon ground cumin

Salt

¼ teaspoon hot red pepper flakes
½ cup olive oil 2 ears corn, boiled and kernels cut off
1 can (16 ounces) black beans, drained and rinsed

1 large yellow bell pepper, chopped ½ rib celery, minced
3 scallions, thinly sliced
⅓ cup fresh parsley leaves 2 tomatoes, seeded and chopped

 

1.    Puree lemon and lime juices, garlic, chili powder, cumin, 1 teaspoon salt, and red pepper flakes in blender until smooth.

2.    Turn blender back on and add oil in steady stream until incorporated.

3.    Place corn, beans, bell pepper, celery, scallions, and parsley in serving bowl.

4.    Pour dressing over salad and toss well to combine. Cover and refrigerate for at least 2 hours or overnight.

5.    Just before serving, stir in tomatoes. Season with salt to taste.