SOUTHWEST BLACK BEAN SALAD

This can be served as a side dish, or as a main dish with whole grain or corn bread,  or rolled in a tortilla. Budget-friendly tip:  Cilantro often comes in a large bunch that is too much to use before it goes bad.  I have found that chopping up the extra and freezing it it in zipper sandwich bags is a good way to not waste it.  Frozen cilantro works best in cooked dishes.

1/4 cup lime juice

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1/2 teaspoon chili powder

1/4 teaspoon cumin

1 teaspoon agave or honey

1 teaspoon salt (opt.)

1/4 teaspoon pepper

2 15.5-ounce cans, drained and rinsed, or 3 1/2 cups black beans

1 1/2 cups frozen corn, thawed

3 ripe tomatoes, cut in chunks

1 large green pepper, diced

1/4 cup chopped cilantro

In a large bowl, whisk together lime juice, oil, garlic, chili powder, cumin, agave or honey, salt, and pepper.  Add remaining ingredients and toss to coat.  This can be served immediately or chilled.  Makes about 8 cups.