Southwestern Salad with Spicy Citrus Dressing

I made this salad during last week's heat streak. It's cool, crunchy, colorful, and quick. I like the flavor the lime zest adds, and the salad dressing is spicy and citrusy. The salad is great with or without the dressing. As always, you add as little or as much of the ingredients as you want; adjust to your taste. Other things to add that I didn't: jicama for crunch, diced mango for sweetness, chicken for protein. Options are endless!

Southwestern Salad

Ingredients

1 (15 oz) can black beans, drained and rinsed

1 can crispy sweet corn, drained and rinsed

1 (8 oz) can diced water chestnuts

1 red bell pepper, diced

1/2 red onion, diced

1/2 cup chopped fresh cilantro (a big handful)

1 jalapeño pepper, minced

1 - 2 cloves garlic, minced

1 lime: juice and zest

Protein boost: add chopped cooked chicken!

1. In a large tupperware bin, add ingredients. Place top on and shake to mix. Sprinkle with cumin powder if desired.

Spicy Citrus Dressing:

Ingredients

3 tablespoons cider vinegar

2 tablespoons olive oil
2 tablespoons orange juice

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon ground red pepper (cayenne)

1/4 teaspoon salt

1. Combine ingredients in a small container with a tight-fitting lid. Shake until the salt dissolves.
2. Pour over salad only right before serving. (So if you're eating the salad over a few days, put some salad on a plate and then dress. If you pour dressing over the salad then let it sit, the salad with go bad/get soggy sooner.)