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Black Bean Salad

Source of Recipe

Mark R. Vogel at momsmenu.com


Two 15.5 oz cans of black beans
Four plum tomatoes, chopped
One small onion, chopped
Three jalapenos, (for hot) or one poblano or bell pepper (for mild),
chopped
One small can (about 8 oz.) corn
Three tablespoons olive oil
One tablespoon red vinegar or lime juice
Chopped cilantro leaves and stems to taste
Two teaspoons chile powder
Two teaspoons cumin
Salt to taste

Drain and rinse the beans. Combine all ingredients. Serve chilled.