From fatfreevegan.com. This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

Ingredients

6 serv.

(15 ounce) cans black beans, drained and rinsed↗2
finely chopped red onion1⁄2 cup
green bell pepper, seeded and diced1
red bell pepper, seeded and diced↗1
(10 ounce) bag frozen corn, thawed or 2 cups fresh corn↗1
tomatoes, diced or 2 -3 cherry tomatoes, halved↗2 -3
chopped fresh cilantro (optional)3⁄4 cup
optional
seasoned rice vinegar↗3 tablespoons
apple cider or 2 tablespoons distilled vinegar↗2 tablespoons
lemons, juice of or 1 lime, juice of↗1
garlic cloves, finely minced↗2
ground cumin↗2 teaspoons
coriander1 teaspoon
red pepper flakes or 1 pinch cayenne↗1⁄2 teaspoon
chipotle chile in adobo, canned in adobo sauce, diced1

Step-by-step instructions

1
In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
2
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
3
Pour over salad and toss gently to mix.

Source: food.com

Original recipe ↗

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