Black Bean and Corn Salad

It’s Winter in the Time Zone and at the Latitude Where We Live, but we’re having this, tonight! Why not? It’s deliciously similar - but not the same -  as the Black Bean and Summer Corn Salad I 

posted several years ago. It’s also less expensive than buying meat, fish, or chicken - important, for these difficult times. 

Black Bean and Corn Salad:

To Prepare the Salad:

2 large tomatoes, finely chopped, juice drained through a sieve at least 30 min.

2 c. (500 mL) frozen green peas, thawed, rinsed, drained

One 19 fl. oz. can (540 mL) black beans, rinsed and drained (see Can Measurements Note)

One 12 fl. oz. can (341 mL) corn, drained (or fresh corn shucked from the cob and briefly cooked) https://nicoleparton.blogspot.com/2012/06/two-corny-tips.html

1/2 c. (125 mL) finely chopped red onion

1/4 c. (60 mL) minced fresh cilantro, sliced into 1/4-in. pieces

2 garlic cloves, minced

Prepare tomatoes first, leaving them to drain at least 30 min. Thaw peas, but don’t cook them. Combine remaining ingredients as ingredient list directs. While tomatoes drain and peas thaw, find a clean lidded jar in which to make and shake the dressing.

To Prepare the Dressing:

2 tbsp. (30 mL) granulated sugar

2 tbsp. (30 mL) white vinegar

2 tbsp. (30 mL) olive oil

1-1/2 tsp. (7.5 mL) lime juice

1/4 tsp. (1.25 mL) salt

1/4 tsp. (1.25 mL) ground cumin

1/4 tsp. (1.25 mL) pepper

12 drops hot sauce 

Combine by shake-shake-shaking well. Do the same just before adding to the salad.