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Carl Davaz

Sometimes you want a side dish that is hearty enough to be a vegetarian main dish. This bean, corn and tomato salad with a Southwestern vinaigrette easily does both. In addition, it could be served wrapped in warmed tortillas or scooped up with substantial tortilla chips. It’s a true multipurpose dish.

The dressing may be prepared without heating the spices in the oil, but that extra step makes a difference. You can slide by with using dried oregano, but don’t even think about using anything but freshly squeezed lime juice. Two medium-sized limes yield 1/3 cup of juice, but I usually buy an extra lime (or lemon or orange) because you never know how juicy they’ll be. When choosing citrus fruit, pick ones that are firm and heavy for their size. To get the most juice, press down firmly and roll them on the counter before squeezing.

Black Bean, Corn and Tomato Salad

Southwestern Vinaigrette:

• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/3 cup lime juice
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 1/2 teaspoons finely chopped oregano (or 1/2 teaspoon dried)

In a small saucepan, combine oil, cumin and chili powder. Warm gently over low heat for 3 to 4 minutes. Let cool to room temperature. Combine oil and remaining ingredients in a jar with a lid. Shake well to combine. Let sit at room temperature while assembling the salad.

Salad:

• 2 cans black beans, rinsed and drained well
• 4 cups corn kernels, cut from cooked ears, or 2 small bags frozen super sweet corn, thawed
• 2 cups halved cherry tomatoes
• 1/2 cup red onion, in small dice
• 3/4 cup roughly chopped fresh cilantro
• 1 avocado, cubed

Make the vinaigrette dressing.

Mix salad ingredients, except avocado.

Add about 2/3 of the dressing and toss well. Add more dressing, if needed.

Cover tightly and put in refrigerator for at least 2 hours before serving.

Add avocado right before serving and toss again.

Variations: Add diced pepper jack cheese or a drained container of small, fresh-milk mozzarella balls.

Kim Davaz of Eugene writes the biweekly Eating In column.

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