You could easily serve this as a side salad or as a salsa with tortilla chips or on top of your favorite Mexican dishes. It's all good!
Black Bean & Corn Salad
Source: Slightly adapted from Delish
1 (15.5-oz) can, black beans, rinsed & drained
1-1/2 cups frozen corn, thawed or 1 can corn, drained and rinsed
1/2 red bell pepper, seeded and diced
1/2 cup red onion, finely diced
1-1/2 tsp. ground cumin
Juice of 1 lime
1 tbsp. olive oil
1/3 cup cilantro leaves, finely chopped
salt and pepper, to taste
Combine all ingredients in a medium-sized bowl. Toss lightly until well mixed. Let stand at least 15 minutes if using frozen corn, for corn to fully defrost. Can be served immediately, or best when refrigerated at least 1-2 hours, or overnight, to allow flavors to meld.
Tip: Got some tomatoes on hand? Feel free to throw them in, too!
Quick Start with MSPI Mama: This is one of my Quick Start recipes.
1 comment:
I made this and then proceeded to eat an entire bag of tortilla chips with it. So good!
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