2 (16 oz.) cans black beans, rinsed & drained (Goya Premium brand is best)
2 cups frozen yellow corn
1 red bell pepper, chopped
1 green bell pepper, chopped
4 green onions, chopped, including the green tops
1 fresh jalapeño pepper, seeded & minced
2 Tablespoons minced fresh cilantro (may substitute 1 tablespoon of dried)
4 Roma tomatoes, chopped
2 Tablespoons red wine vinegar
3 Tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 large lime, juiced
salt & freshly ground pepper to taste
In a non-reactive bowl, place black beans, corn, red and green bell peppers, green onions, jalapeño pepper, cilantro, and tomatoes. Pour juice of lime over ingredients and mix gently.
In a small glass bowl, add red wine vinegar, cumin, crushed red pepper flakes, salt & black pepper. Whisk in olive oil to emulsify dressing. Pour dressing over black bean and corn mixture and mix gently until dressing is well distributed. Cover and chill at least one hour.
Serve with corn chips or Tostitos.
Note: add tomatoes right before serving if the salad is marinated more than a couple of hours.