With spicy cumin and chili powder, bright notes from lime and red wine vinegar, and a crunch from the peanuts, this bean and vegetable salad is sure to please a crowd.
2 large tomatoes, chopped (about 1 cup)
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, chopped
1 cup corn kernels, fresh from 2 ears of corn. (If using frozen or canned, drained)
1⁄2 cup chopped scallions, white and green parts
2 tablespoons fresh cilantro, coarsely chopped
1⁄4 cup extra-virgin olive oil
1⁄8 cup red wine vinegar
2 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
3 garlic cloves, chopped
1 teaspoon chili powder
1⁄2 cup unsalted peanuts
Salt and pepper to taste
In a large bowl, combine tomatoes, black beans, peppers, corn, scallions, and cilantro. Set aside. In a small bowl, combine the olive oil, vinegar, lime juice, cumin, garlic, and 1⁄2 teaspoon chili powder. Whisk thoroughly. Stir into salad mixture and mix well. Add salt and pepper to taste. Refrigerate for 1 hour.
To serve, toss the peanuts with the remaining 1⁄2 teaspoon chili powder and sprinkle the peanuts over the salad. Serve immediately.
Oldways Recipe. Oldways photo. Media: contact us for permission to reprint and for a hi-res image
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