Black Bean & Corn Salad With Ancho-Cilantro Vinaigrette

• 3 (14 ounce) cans black beans, drained and rinsed
• 1 lb frozen white corn, thawed
• 1/2 cup red onion, minced
• 1/2 cup green onion, finely chopped
• 2 cups tomatoes, chopped
• 1 dried ancho chile, rehydrated in water for 45 minutes, seeds removed and finely chopped
• 1/3 cup seasoned rice vinegar
• 1 teaspoon sugar
• 1/3 cup lime juice, freshly squeezed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup light olive oil
• 1 bunch fresh cilantro

1. Combine beans, corn, and both onions in a mixing bowl.
2. In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
3. Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
4. Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.

black beans, frozen white corn, red onion, green onion, tomatoes, ancho chile, rice vinegar, sugar, lime juice, salt, fresh ground black pepper, light olive oil, fresh cilantro

Taken from www.food.com/recipe/black-bean-corn-salad-with-ancho-cilantro-vinaigrette-311009 (may not work)