Arizona Black Bean Salad (from mom; Globe Brewery & BBQ Co, Chef Candy Schermerhorn)
1 lg sweet onion, chopped
1 t each cumin and coriander, ground
1-2 fresh serrano chilies, seeded and minced (or 1 jalapeno or other pepper)
2-3 T vinegar
1 t black pepper, freshly ground
½ t salt
4-6 green onions, minced
2-3 cans black beans, rinsed and drained
1 can corn, drained
1 red bell pepper, chopped (or green)
2 c jicama (can skip)
½ c cilantro (opt)
3-4 roma (or other) tomatoes, chopped
¼ c olive oil (use less if skipping ingredients)
Combine onion, cumin, coriander, chilies, vinegar, black pepper and salt. Allow to marinate while preparing the remaining ingredients. Combine everything except olive oil. Toss gently with marinated onions. Drizzle olive oil just to coat and toss well. Great alone or as base for taco salad. Serves 6-10.
