Adapted from . It doesn’t have to be a Southwestern meal. This adds color and variety to any plate. Makes 6 (1-cup) servings.
Ingredients
2 (15. 5-ounce) cans black beans
2 cups frozen yellow corn
1/4 cup fresh lime juice (about 1 lime)
1/3 cup olive oil
1 teaspoon salt
1 teaspoon minced garlic
2 teaspoons ground cumin
1 teaspoon chili powder
1 tomato, cored and diced, or cup roasted red pepper, diced
1/4 cup diced green onion, or 1/2 cup diced red, yellow or sweet onion
Directions
Place black beans in a colander and rinse. Add corn and rinse again to begin thawing.
Whisk together lime juice, olive oil, salt, garlic, cumin and chili powder in a large serving bowl.
Add black beans and corn to serving bowl. Add tomato or roasted red pepper and onion. Stir gently with a rubber spatula to mix well and coat everything with the dressing. Can be made a day or so ahead and refrigerated. Serve cold or at room temperature.
