Fresh Black Bean Salad

Bahan-bahan (4 porsi)

• 3 can s of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
• 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
• 1 orange, yellow or red bell pepper, chopped
• 1 cup quartered cherry tomatoes
• 1 cup chopped red onion (from 1 small onion)
• ½ cup finely chopped fresh cilantro (about ½ medium bunch)
• 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
• ½ teaspoon lime zest (from 1 lime, preferably organic)
• 2 tablespoons lime juice (about 1 lime), to taste
• ¼ cup extra-virgin olive oil
• ¼ cup white wine vinegar
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt, to taste
• Optional garnishes: sliced avocado, crumbled feta, lime wedges