Spicy Black Bean & Corn Salad

This recipe comes from James McNair's 1991 Salad Cookbook and is full of robust flavor.  I have also served it as salsa with chips.  Either way, it's really good!

Spicy Black Bean & Corn Salad

2 cans black beans, drained

3 c. corn kernels

1/2 c. minced red onion

1/2 c. minced green onion, including some green tops

1/2 c. chopped fresh cilantro

1 T. cumin

2 t. salt

1 T. black pepper

2 c. chopped tomato, OR halved cherry tomatoes

Smoked Chile Vinaigrette (recipe below)

Combine and toss all ingredients in large serving bowl.  

Best if flavors are allowed to blend for a few hours before serving.  If not serving until the following day, reserve chopped tomato and add just before serving.  

Smoked Chile Vinaigrette

1/3 c. vinegar (red wine or cider, OR lime juice)

1/2 t. salt

1/2 t. pepper

2 chiles chipotle in adobo sauce, minced

1 T. adobo sauce

2/3 c. vegetable oil

Blend thoroughly in food processor.  Add more chipotles to increase the heat!