Corn and Black Bean Salad

It is summer well not officially but, that does not mean it is not salad time.  This salad is very flavorful and tasty; it is perfect as a side or a light lunch/dinner.  You can prepare this salad a day or 2 ahead of time but, do not add the dressing till 6 hours before serving. 

Here is what you will Need:

• 1 cup of black beans-rinsed and drained
• 1 cup of frozen or fresh corn kernels
• 1 large tomato-diced
• 1 small red onion diced
• 1 clove of garlic-diced
•  1 mango-diced
• 1 small jalapeño-seeded and diced
• 2 tablespoons apple cider vinegar
• ¼ cup olive oil
• 1 teaspoon chili powder
• ¼ ground cumin
• ¼ teaspoon of himalayan sea salt
• ¼ teaspoon of freshly ground pepper
• ¼ cup of cilantro-finely chopped
• ¼ cup of parsley-finely chopped
•  

First, in a large bowl add first 7 ingredients and give a good stir to combine.    Next, place apple cider vinegar, oil, chili powder, cumin, salt and pepper in a small bowl and shish to combine. Now take dressing 6 hours before serving and pour over bean mixture and toss to coat.  Top the salad with fresh cilantro and parsley!  Happy Summer!