Black Bean Salad With Corn, Cilantro, And Chili-Lime Vinaigrette Recipe

• 1 (14.5-ounce) can black beans, drained and rinsed
• 2 tablespoons minced yellow onion
• 1 ear of corn, boiled and shucked, kernels sliced off
• 1 jalapeno, finely chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon lime juice from 1 lime
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon white wine vinegar
• 1/4 teaspoon ancho chili powder
• 1/8 teaspoon cumin
• 1/4 cup crumbled corn chips
• 1 1/2 tablespoons minced cilantro leaves and tender stems

1. Combine beans, onion, corn, and jalapeno in a medium bowl. Season with salt and pepper.
2. In a small bowl, whisk together lime juice, oil, vinegar, chili powder, and cumin. Season with salt and pepper and whisk again.
3. Toss vinaigrette with black bean mixture. Refrigerate for at least 1 hour or overnight. When you're ready to serve the salad, add corn chips and cilantro and stir to combine. Serve cold or at room temperature.

black beans, yellow onion, corn, kosher salt, lime juice from, extravirgin olive oil, white wine vinegar, ancho chili powder, cumin, corn chips, cilantro

Taken from www.seriouseats.com/recipes/2014/06/black-bean-salad-corn-cilantro-chili-lime-vinaigrette-recipe.html (may not work)