Ingredients:
2 large tomatoes, chopped
1-15 ounce can black beans, drained
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup corn kernels
1/2 cup chopped scallions, white and green parts
1/2 cup thinly sliced carrots
1 tablespoon cilantro, coarsely chopped
1/4 cup olive oil
1/8 cup balsamic vinegar
2 tablespoons lime juice
1 teaspoon ground cumin
3 garlic cloves, chopped
1 teaspoon chile powder
1/2 cup unsalted peanuts
Preparation:
In a large bowl, combine tomatoes, black beans, peppers, corn, scallions, carrots and cilantro. In a small bowl combine olive oil, vinegar, lime juice, cumin, garlic and 1/2 chile powder and whisk thoroughly. Stir into salad mixture and mix well. Refrigerate for 1 hour. Toss the peanuts with the remaining 1/2 teaspoon chile powder and sprinkle the peanuts over the salad.
