Black Bean and Corn Salad

Ingredients 15-ounce can black beans* 15-ounce can corn (or 1 ½ cups fresh corn cut from the cob, raw or boiled) 1 cup fresh pico de gallo, aka fresh salsa

¼ teaspoon cumin ½ teaspoon kosher salt 1 teaspoon olive oil 

Zest of 1/2 lime (optional) 1 large handful fresh cilantro, chopped or torn (optional)

Instructions Drain and rinse the black beans. Drain the corn.

In a bowl, mix them with the pico de gallo, salt, and olive oil.

If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.

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