Southwest Salad For A Crowd

• 4 cans black beans, drained and rinsed
• 2 red bell peppers, finely chopped
• 1 red onion, finely chopped
• 6 ears of corn cut off cob, (or 1 bag frozen corn, defrosted)
• 1 pound cherry or grape tomatoes, halved
• 1 large jalapeno, seeds and veins removed, minced
• 2 limes, juiced
• 1 lemon, juices
• 1 tablespoon high quality chili powder
• coarse salt to taste
• Bunch cilantro, chopped finely
• 3 heads romaine, washed and chopped

1. Mix all ingredients except romaine.
2. Season well. Let marinate over night.
3. Serve over bed of romaine. Serve "salad bar" style with a wide variety of delightful toppings: sour cream, feta, grated sharp cheddar, buttermilk dressing, pepitas, tortilla strips or chips, salsa, etc.

black beans, red bell peppers, red onion, corn, grape tomatoes, veins, lemon, chili powder, salt, cilantro

Taken from food52.com/recipes/201-southwest-salad-for-a-crowd (may not work)