Black Bean Salad
3 tbsp olive oil, divided
1 red onion, finely chopped
1 clove garlic, minced
2 cans black beans (14-19 oz), drained and rinsed
2 1/2 tbsp lime juice
2 teasp sugar
1 teasp cumin
1/2 teasp adobo seasoning
1/4 teasp hot pepper sauce
2 cans corn (7 oz), drained
2 large tomatoes, seeded and finely diced
1/2 cup cilantro, coarsely chopped
In a large skillet, heat 1 tbsp oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic and cook, stirring for 1 minute. Stir in beans and reduce heat to medium low. Cook for 4 minutes or until beans are heated through.
Meanwhile, in a small bowl, whisk together lime juice, sugar, cumin, adobo seasoning, hot pepper sauce, and remaining olive oil until well blended.
In a serving bowl, combine bean mixture, corn, tomatoes and cilantro. Add dressing and toss until evenly coated. Season with salt and pepper to taste. Cover and refrigerate for 2 hours until chilled.
I served it over a bed of lettuce, and it was really the perfect summer supper.