This fresh, crisp-yet-hearty salad makes a terrific side dish— or, in a big enough bowl, a tasty light lunch. Best of all, the measurements are proportional and not fixed. That means it’s easy to make the right amount for any occasion!
Mix equal parts sweet corn, chopped Vidalia onions, petite diced tomatoes, black beans and chopped flat-leaf parsley in a big bowl.
Grind a thin layer of black pepper over the top, then follow that with a nice solid coverage of ground cumin—whatever it takes to mildly obscure the veggies from sight— and about 1/3 as much of your favorite chili powder as cumin.
Drizzle with olive oil, add a generous squeeze of lime juice and salt to taste.
You can add Smoky Chipotle hot sauce too (I do). Mix it up and dish it out!
