INGREDIENTS

1. 1 (15 ounce)canblack beans, drained
2. 1red bell pepper
3. 3/4cupfrozen corn
4. 1/4cup choppedolives
5. 1tablespoon mincedfresh cilantro
6. 2tablespoonslime juice
7. 1chipotle chile in adobo
8. 2/3cup mildsalsa
9. 1/4teaspooncumin
10. 1/4teaspoongarlic powder
11. salt

DIRECTIONS

1. Place red pepper on a baking sheet under oven broiler; turn pepper over occasionally until skin is charred on all sides; place hot roasted pepper into sealed plastic bag for about 10 minutes to steam off skin; peel pepper under very small stream of running tap water; remove stem and seeds from pepper, then dice.
2. Combine and toss together black beans, diced roasted red pepper, corn, olives, cilantro, and lime juice.
3. Mince chipotle pepper until pureed; combine with salsa and spices; stir into bean mixture.
4. Refrigerate at least 2 hours to allow flavors to meld; serve at room temperature.