Black Bean, Corn and Tomato Salad with Lime Vinaigrette

2 cans (15 ounces each) black beans, rinsed and drained

4 ears corn, grilled or boiled, and kernels removed

2 cups fresh tomatoes, chopped

2 small red onion, diced

½ cup chopped fresh cilantro

Vinaigrette

4 tablespoons olive oil

2 tablespoons apple cider vinegar

2 teaspoons grated lime zest

4 tablespoons fresh lime juice

½ teaspoon salt

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon black pepper

2 cloves garlic, minced

In a bowl, combine black beans, corn, tomatoes, red onions, and cilantro.

Add vinaigrette ingredients to a separate bowl or jar and stir or shake to combine. Pour vinaigrette over black bean mixture; toss to mix well.

Serves six.

Mary Miske