Tomato and Black Bean Salad

Tomato wedges, diced onion, sweet peppers, cucumber, corn and black beans are chilled in an oil and vinegar mixture with chili powder, cumin, oregano and crushed red pepper.

Ingredients:

• 1/4 cup rice wine vinegar
• 3 tablespoons olive oil
• 4 ripe tomatoes, cut into small wedges
• 1 small red onion, diced
• 1 red or yellow bell pepper, diced
• 1 small cucumber, seeded & sliced
• 1 jalapeno pepper, diced
• 1 can of whole kernel corn (rinsed & drained)
• 1 can of black beans (rinsed & drained
• 1 clove of garlic, minced
• Salt & pepper to taste
• 1 tablespoon chili powder
• 2 teaspoons cumin
• Red pepper flakes, to taste
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried oregano

Directions:

Mix vinegar and olive oil in a medium sized bowl and whisk until combined. Add all other ingredients, adjusting the amounts of jalapeno and chili powder to taste. Refrigerate 1 hour prior to serving.

Number of Servings: 4

Notes from the Cook: May substitute a can of diced tomatoes for fresh, decrease the amount of rice vinegar, and serve with tortilla chips as a black bean salsa.