Colorful Black Bean and Crab Salad

This is a very colourful side dish that I serve with jerk chicken or barbecued steaks. I quite often will take this to a pot luck along with several copies of the recipe, as it is always requested. For more of a bite, add a finely chopped jalapeño directly to the salad in addition to the sliced jalapeños on top.

Ingredients

 * 2 cups frozen corn, thawed
 * 1 (19 ounces) can black beans, drained and rinsed
 * ¼ cup red peppers, chopped
 * 1 (4 ounces) can green chilies, drained
 * ¼ cup minced cilantro
 * 4 green onions, chopped
 * 12 ounces surimi (artificial crab meat)
 * 2 cloves garlic, minced
 * 1 teaspoon cumin
 * ¼ teaspoon black pepper
 * 2 teaspoons white wine vinegar
 * 2 teaspoons fresh lime juice
 * 2 teaspoons water
 * 3 tablespoons olive oil
 * 2 jalapeño peppers, sliced

Directions

 * 1) Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood.
 * 2) Add cumin and pepper to minced or crushed garlic.
 * 3) Mix into a paste.
 * 4) Add vinegar, lime juice and water to garlic mixture.
 * 5) Mix well.
 * 6) Whisk in olive oil.
 * 7) Pour dressing over corn, bean mixture and stir well.
 * 8) Top with thinly sliced jalapeño peppers.