California Black Bean Salad

Ingredients

For the Salad:

• 1 can (15 oz) black beans, drained, rinsed

• 1 can (12 oz) whole corn, drained*

• 1 medium tomato, seeded, chopped

• 1/2 cup red onion, finely diced

• 2 medium bell pepper (choose your color preference), diced

For the Spicy Dressing:

• 3/4 cup Italian salad dressing (zesty)

• 2 tbsp fresh parsley, finely chopped

• 1/2 tsp garlic powder

• Few shakes of hot sauce (such as Tabasco or Crystal's)

• 1/2 tsp fresh ground black pepper

• 1/2 tsp chili powder

Instructions

Combine all ingredients for dressing in a bowl or jar. Whisk or shake until well combined. Taste for seasoning and adjust with salt and pepper as needed. If you want a spicier dressing, add a few more dashes of hot sauce or a pinch of cayenne pepper. Set aside. 

Combine all vegetables in a large bowl. Pour dressing over vegetables and mix well. Cover and chill for at least 30 minutes before serving.  The salad can be made up to 2 days in advance. Best served with a slotted spoon.

Notes

*If corn is in season and you'd like use fresh corn, swap 1 large ear of corn for 1 can of corn.  Cut the kernels from the ear.  Heat 1 tsp vegetable oil in a skillet.  Add the kernels and cook for 3-4 minutes, just the corn is just tender. Allow the kernels to to cool before adding into the salad.