This salad will please all your senses, and leftovers are just as good as the fresh meal! Serve it as an entree over a mound of fresh summer greens or as a salsa with whole grain tortilla chips. Sliced avocado makes a tasty topping, rich with healthy fats. Serve with extra hot sauce on the side to please those guests who like a little kick with their bean salads.
1/2 tsp. crushed red pepper
1 tsp. coriander
2 tsp. cumin
2 cloves garlic, minced
Juice of 1 lime
2 Tbsp. cider vinegar
2 Tbsp. seasoned rice vinegar
3/4 cup chopped fresh cilantro
2 tomatoes, diced
1 (15 oz.) can corn, drained
2 bell peppers, seeded and diced
1/2 cup finely chopped red onion
2 (15 oz.) cans black beans, drained and rinsed