Black Bean & Corn Salad

• Dressing
• 2-3 limes
• 3Tbsp olive oil
• 1Tsp ground cumin
• 1/4 - 1/2 tsp hot pepper flakes
• 1/4 cup each of finely chopped freash parsley and coriander
• 1/2 - 1 tsp salt
• Salad
• 2 (19 oz) cans black beans or 2 cups cooked (see tip)
• 3 cups freash or frozen cooked corn kernels
• 1 large sweet red pepper
• 4 green onions
• 8 medium tomatoes (optional)

1. 1. Finely grate peel from 1 lime. Squeeze out 1/4 cup juice from limes. In a large mixing bowl, whisk oil with peel, juice, cumin and pepper flakes. Do not add salt. Stir in parsley and coriander.
2. 2. If using canned beans, drain and discard liquid. Rinse under cold running water and drain well. Taste beans: if salty, stir in only 1/2 teaspoon salt into dressing. If using freshly cooked beans, stir in 1 teaspoon salt. Add drained beans and corn to dressing but do not stir. Coarsly chop pepper. Thinly slice green onions. Add both to salad. Using a folding motion from bottom of bowl to avoid breaking beans, mix just until evenly distributed. Serve right away if you like, but flavor will increase if left at room temperature for 1 hour or refrigerated for several hours. Cover bowl if refrigerating overnight.
3. 3. To serve salad in tomato cups, cut a thick slice off top of tomatoes. Scoop out insides, leaving at least a 1/4 inch shell. If not filling right away, invert onto a plate lined with paper towels. If tomatoes are soft, refrigerate. Just before serving, fill each cup with bean salad.
4. Tip: Dry beans need to be soaked before they are cooked, as do most beans.

dressing, limes, olive oil, ground cumin, hot pepper, parsley, salt, salad, black beans, corn kernels, sweet red pepper, green onions, tomatoes

Taken from www.epicurious.com/recipes/member/views/black-bean-corn-salad-50042145 (may not work)