Black Bean Salad

Looking for something new to share at a cookout? Here's a wheat-free, mayonnaise-free, sugar-free salad; one that tops my list. Note that it has to be chilled in advance. Oh, and it tastes good, and is very "transportable" too.


Black Bean Salad

3 tablespoons olive oil, divided
1 1/2 cups red onion, finely chopped
1 clove garlic, minced
2 cans (15 oz each) black beans, drained and rinsed or 2 cups black beans
2 1/2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon adobo seasoning*
1/4 teaspoon hot pepper sauce, or to taste
2 cans (7 oz each) corn, drained or 1 3/4 cup frozen corn kernels, thawed
2 large tomatoes, seeded and finely diced
1/2 cup coarsely chopped cilantro leaves
salt
black pepper

In a large skillet, heat 1 tbsp oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Stir in beans and reduce heat to medium-low. Cook for 4 minutes or until beans are heated through. Meanwhile, in a small bowl, whisk together lime juice, cumin, adobo seasoning, hot pepper sauce and remaining olive oil until well blended. In a serving blow, combine bean mixture, corn, tomatoes, and cilantro. Add dressing and toss until evenly coated. Season with salt and pepper to taste. Cover and refrigerate for 2 hours or until chilled. This salad can be refrigerated in an airtight container for up to 3 days.

*Substitute for adobo seasoning: a pinch each of garlic powder, oregano, turmeric, salt, black pepper

Source: 125 Best Vegan Recipes