Tricolor Mexican Bean Salad | America's Test Kitchen

Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons lime juice
• 2 large cloves garlic , crushed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• table salt
• 1/4 teaspoon hot red pepper flakes
• 1/2 cup olive oil
• 2 ears corn , boiled and kernels cut off
• 1 can (16 ounces) black beans , drained and rinsed
• 1 large yellow bell pepper , chopped
• 1/2 rib celery , minced
• 3 scallions , thinly sliced
• 1/3 cup fresh parsley leaves
• 2 tomatoes , seeded and chopped