Black Bean and Corn Salad

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  • 2 cups cooked black beans or 1 (15-ounce) can, drained and rinsed
  • 2 ripe tomatoes, chopped or 1 (15-ounce) can fire-roasted tomatoes
  • 1 red bell pepper, cut into strips (optional)
  • 1/2 red onion, chopped
  • 1 cup frozen corn kernels, or kernels from 2 ears fresh corn
  • 1 (4-ounce) can diced mild green chiles or 1 finely diced Anaheim or poblano chile
  • 2 tablespoons chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon chili powder, mild or hot
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Sea salt, to taste
  • Cayenne powder, to taste


Put black beans, tomatoes, bell peppers, onions, corn, green chiles, cilantro, lime juice, chili powder, cumin, and oregano in a serving bowl and stir until thoroughly combined.

Season to taste with salt and cayenne.

Let stand for 10 minutes for the flavors to develop. Serve at room temperature.

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