Ingredients
2 cans black beans (15 oz. each), rinsed and drained
1 cup white or yellow corn kernels, blanched
1 medium jalapeno pepper, minced
1 medium sweet onion - white or vidalia, diced
1 medium green or red bell pepper, diced
1/4 cup fresh cilantro
3/4 cup vinaigrette - made with red wine vinegar
2 tablespoons chili powder
2 tablespoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
salt, to taste
Preparation
Combine ingredients in a non-reactive bowl. Toss well. Cover and refrigerate at least 2 hours, stirring occasionally. Serve well chilled with tortilla chips.
