Corn and Black Bean Salad

Ingredients

• 0.3 teaspoon pepper black
• 15.5 oz black beans drained and rinsed canned
• 0.5 teaspoon chili powder 
• 2 tablespoons cider vinegar 
• 2.5 cups regular corn yellow (from 3 medium ears)
• 0.3 cup cilantro leaves fresh finely chopped
• 1 Tbsp jalapeño finely minced
• 3 tablespoons juice of lime fresh (from 1 to 2 limes)
• 5 tablespoons olive oil 
• 6 oz roasted peppers diced red drained finely
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat.
2. Add corn and cook, stirring occasionally, until crisp-tender and bright yellow, about 4 minutes.
3. Remove from heat and let cool.
4. Mix together corn, beans, roasted red peppers, jalapeo and cilantro. In a small bowl, whisk together lime juice, vinegar, salt, chili powder and pepper.
5. Drizzle over vegetables and toss.