Black Bean & Corn Side Salad

This is a favorite recipe of mine and is a HUGE hit at get togethers and tailgate parties. Not only is it yummy, but it's healthy too! It contains beans and vegetables, which we all know are high in antioxidants, soluble fiber, vitamins and minerals. This recipe has a bite, but feel free to limit or ommit the adobo chilies if you don't particulary like spicy foods. Enjoy!








Ingredients:
- 3 cups yellow and red sweet pepper (about 1 medium pepper each)
- 2 cups black beans (about 1 can) - Drain and rinse
- 1 can corn - no salt or sugar added (can use fresh corn as well!)
- 1/2 cup minced red onion
- 1/2 cup chopped scallions
- 1/2 cup chopped fresh cilantro
- 2 cups cherry tomatoes - quartered
- 1/3 cup red wine vinegar or fresh lime (I like it better with lime)
- 2 chipotle chilies in adobo sauce (found in a can) - finely chopped
- 1 Tbsp adobo sauce from can
- 1/4 cup canola or olive oil
- 1/2 tsp ground black pepper
- 1 Tbsp ground cumin
- 1 tsp sea salt

Directions:
Mix all together in a large bowl. Best if you let sit in the refrigerator for an hour or longer before serving. Serve as a side dish or use as a dip with baked whole grain tortilla chips. Also is great added into a wrap with turkey, chicken breast, avocado and/or hummus.

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