black bean salad

½ cup olive oil
2 garlic cloves
2 jalapeños, minced
2 tsp cumin
1 tsp oregano
3 cups corn
1 tsp salt

1½ cup green peas
2 16oz cans black beans, drained
2 medium tomatoes, diced
½ cup chopped green onions
⅓ cup chopped cilantro
1 tbsp dijon mustard
½ tsp pepper
¼ cup lime juice

1. Heat a bit of olive oil in a skillet (not the 1/2 cup!)
2. Add garlic, jalapeños, cumin, & oregano and saute for 1 minute
3. On medium-high heat, add corn and saute for 2 minutes
4. Add ½ cup of water, cover and saute for 2 minutes
5. Put in a large bowl, add salt, toss and set aside
6. Drop peas into boiling water and cook for 2 minutes, then rinse under cold water
7. Add peas to corn mixture, then add drained black beans, tomatoes, onions, and cilantro
8. In a small bowl, stir together mustard, pepper, lime juice and olive oil (now use the ½ cup!)
9. Pour mustard dressing over salad and toss
10. Cover and chill for at least an hour

I know this one sounds like a lot of work and 2 minutes of saute this and 2 minutes of saute that, but it’s not really that difficult! It’s real tasty and worth every 2 minutes.