Step by step

Method

4 steps

1. 1

   Rinse and drain 2 cans (15 oz) black beans really well — give them a shake in the colander so you don't water down the dressing. Dice 1 red bell pepper and ½ red onion small (about pea-sized); chop ¼ cup cilantro. Toss beans, 1½ cups corn kernels, pepper, onion, and cilantro in a big bowl.

2. 2

   In a small jar or bowl, whisk juice of 2 limes, 3 tablespoons olive oil, 1 teaspoon cumin, ½ teaspoon chili powder, and a good pinch of kosher salt until it looks cloudy and emulsified — about 20 seconds.

3. 3

   Pour the dressing over the salad and toss until every bean looks glossy. Taste: you want bright lime up front and a little cumin warmth. Add more salt or a squeeze of lime if it tastes flat.

4. 4

   Cover and chill at least 20 minutes (an hour is better) so the onion softens and the flavors settle. Serve cold. You want a bright, scoopable bean salad that holds on a chip — not a watery bowl of underseasoned beans.