Zesty Southwest Black Bean & Corn Salad

Zesty Southwest Black Bean & Corn Salad

This vibrant and refreshing salad is a fantastic no-cook option, perfect as a side dish, a light lunch, or a topping for other meals. It's packed with flavor and uses readily available pantry ingredients.

Yields: 4-6 servings

 Prep time: 15 minutes

Ingredients:

• 1 (15-ounce) can black beans, rinsed very well and drained

• 1 (15-ounce) can corn, drained well

• 1 (14.5-ounce) can diced tomatoes, drained (or a can of Rotel for a little kick!)

• 1/4 cup yellow or white onion, finely chopped

• For the Dressing:

  • 3 tablespoons vegetable oil (or olive oil, if available)

  • 2 tablespoons vinegar (apple cider or white vinegar are common)

  • 1 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon chili powder (optional, for a little warmth)

  • 1/2 teaspoon sugar 

  • Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the rinsed black beans, drained corn, drained diced tomatoes, and finely chopped yellow or white onion.

2. In a small bowl or jar with a lid, whisk together all the dressing ingredients: oil, vinegar, cumin, garlic powder, chili powder, sugar, salt, and pepper.

3. Pour the dressing over the salad ingredients. Toss gently to combine everything evenly.

4. Taste and adjust seasonings as needed. If you prefer a tangier flavor, add a bit more vinegar. If it needs more punch, add a little more salt or spices.

5. Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. It tastes even better after a short chill!

Food Pantry Notes:

• Eat as a stand-alone salad.

• Serve with tortilla chips (if available) as a dip/salsa.

• Use as a filling for quesadillas.

• Serve over cooked rice (cook rice separately, then top with the cold salad for a complete meal).

• Stuff into tacos or burritos (using tortillas).