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Black bean confetti salad

Author Heather Cheney

Ingredients

  • 2 14.5 oz. cans black beans, drained
  • 1 bell pepper chopped
  • ½ C red onion chopped
  • 1 to mato chopped
  • 1 cucumber chopped
  • ½ of a medium jicima chopped
  • 1 ½ C corn kernels
  • ¼ C fresh cilantro chopped
  • 2 tablespoon fresh lime juice
  • ¼ C olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon chipotle chile powder

Instructions

  • Combine all ingredients in a large bowl and toss. For best flavor let sit for 30 minutes before serving.