Black Bean & Corn Salad With Ancho-Cilantro Vinaigrette

Ingredients

• 3 (14 ounce) cans black beans, drained and rinsed
• 1 lb frozen white corn, thawed
• 1/2 cup red onion, minced
• 1/2 cup green onion, finely chopped
• 2 cups tomatoes, chopped
• 1 dried ancho chile, rehydrated in water for 45 minutes, seeds removed and finely chopped
• 1/3 cup seasoned rice vinegar
• 1 teaspoon sugar
• 1/3 cup lime juice, freshly squeezed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/3 cup light olive oil
• 1 bunch fresh cilantro

Directions

1. 1

   Combine beans, corn, and both onions in a mixing bowl.

2. 2

   In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.

3. 3

   Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.

4. 4

   Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.