Thai-Style Black Bean Salad

I'm not very good at side dishes. Most nights I make our main course and then totally as an afterthought throw on a handful of carrots or a salad from a kit on to the plate. As part of trying out new recipes for this blog, I've been trying to be more adventurous and thoughtful into what I serve along with the main course. This black bean salad recipe from Healthy Cooking was right up my alley! It was fresh, easy to make, unique, and totally delicious! It was the perfect accompaniment for our Grilled Honey-Lime Chicken Sandwiches.

The ingredients:
1 cup frozen corn
1 can (15-oz.) black beans, rinsed and drained
1 small onion, chopped
1 celery rib, thinly sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 Tbs. sesame oil
1 Tbs. rice vinegar
1 Tbs. lime juice
2 garlic cloves, minced
1 tsp. minced fresh ginger root
1/2 tsp. salt

Cook corn according to package directions. Transfer to small bowl; add the beans, onion, celery, red pepper, cilantro, and jalapeno.

In a small bowl, whisk the oil, vinegar, lime juice, garlic, ginger, and salt. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Enjoy!