Black Bean Salad with Chili Dressing

I kinda definitely stole this recipe from my grandma. Grandma knows best :p. She made this when I last visited in March, and I was obsessed with the dish. It is supposed to be served cold, but I like it served warm as well! I love when I visit my grandma; I love learning things in the kitchen from her. She may not have a college degree but she is one of the smartest women I know.Black Bean Salad with Chili DressingServes: 8-10Chili Dressing

• 1/4 cup red wine vinegar
• 2 TBSP olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 garlic clove, minced

Black Bean Salad

• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 cup whole kernel corn (fresh or frozen)
• 1 cup cooked and diced sweet potato
• 3/4 cup chopped tomato
• 2 green onions, sliced (both white and green parts)

First, make the chili dressing by combining all of the ingredients in a sealable container. Shake well to mix evenly. Once prepared, add this to a bowl with your rinsed and drained black beans. Cover the bowl and let sit in the refrigerator to marinate, stirring a couple times. I let mine sit overnight. Once the beans have sat in the dressing, add the remaining salad ingredients to a large bowl. Then slowly add in your black beans, folding gently so that the potatoes and beans do not get mashed. Refrigerate the bowl and serve cold.I also do enjoy this served heated, so it's up to you! It just depends on my mood at the time whether I eat it cold or warm :).