Southwestern Layered Black Bean Salad With Smoked Mozzarella

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Washington Post


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1 large tomato, seeded and chopped

2 cloves garlic, smashed

1/4 teaspoon chili powder

1 1/2 cups extra-virgin olive oil or canola oil

1 dried ancho chili pepper

4 ounces smoked bacon (about 4 slices) or 2 tablespoons canola oil

2 cloves garlic, minced

1 medium white onion, chopped

1/2 teaspoon ground cumin

Sea salt

Freshly ground black pepper

1 can (15 to 16 ounces) black beans, rinsed and drained

3 tablespoons lime juice

3 tablespoons finely chopped cilantro

2 cups frozen corn kernels, thawed

1/2 cup finely chopped scallions, white and tender green parts

1 large red bell pepper, cored, seeded and diced

1 pound (about 1 pound) plum tomatoes, halved lengthwise and seeded

4 cups shredded smoked mozzarella cheese

2 tablespoons Tomato-Chili Oil, plus more for serving

2 limes, cut into small wedges, for garnish

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