Black bean and corn salad

makes 3-4 servings

Dressing:
2 tbsp canola, sunflower or vegetable oil

juice from 2 limes 1 finely chopped garlic clove 1 tbsp cumin pinch of cayenne or hot sauce pinch of salt to taste
Salad:
2 cups drained and rinsed, canned black beans

1 cup corn (fresh, canned or thawed from frozen) 1 cup finely chopped bell pepper (about 1 whole) ½ cup finely chopped red onion (1 very small or ½ a large)

Garnishes (optional):
avocado slices

sour cream salsa tortillas or tortilla chips

  1. Combine the dressing ingredients in a large bowl, tasting and adjusting as you please to get the flavour you want.
  2. Add the salad ingredients to the dressing and toss thoroughly (using a big plastic container helps as you can just shake it all together.)
  3. Take out as much as you want to eat, garnish it as you please, and pack up the rest for quick lunches and dinners.

More Residence Recipes:
Couscous vegetable salad
Cheesy salmon salad sandwiches
Chocolate peanut butter truffles