Ingredients:

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 can (15-ounce) sweet corn, drained, or 1.5 cups thawed frozen corn
  • 1 large red bell pepper, finely diced
  • 1 medium green bell pepper, finely diced
  • 1/2 cup red onion, finely minced
  • 1 medium jalapeño pepper, seeded and minced
  • 1/3 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro, roughly chopped

Instructions:

  1. Finely dice the red and green bell peppers, mince the red onion and seeded jalapeño, and chop the fresh cilantro. Keep components ready.
  2. Thoroughly rinse the canned black beans under cold water in a colander until the water runs clear. Drain the corn well.
  3. In a small bowl or jar, whisk together the fresh lime juice, olive oil, apple cider vinegar, ground cumin, dried oregano, salt, and black pepper until the dressing emulsifies.
  4. In a large mixing bowl, gently combine the rinsed black beans, corn, diced peppers, minced onion, and minced jalapeño.
  5. Pour approximately three-quarters of the vinaigrette over the bean mixture. Gently fold everything together until evenly coated. Taste and add more dressing if needed.
  6. Cover the bowl and refrigerate for at least 30 minutes (preferably longer) to allow the flavors to meld.
  7. Just before serving, gently fold in the chopped cilantro. Serve immediately with sturdy tortilla chips.