Black Bean and Corn Salad

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. The kick of lime makes it great as a side dish, nacho topping, or standing all on its own. You can make is spicy by adding some diced jalapeno peppers.

Yield:

Serves 2-4

Ingredients

1. 1 tablespoon olive oil
2. Juice of one lime
3. 1/2 teaspoon cumin
4. Salt and pepper, to taste
5. 15 oz. can black beans, rinsed and drained
6. 1/2 cup frozen corn
7. 1/2 cup diced red bell pepper
8. 1/2 cup diced green bell pepper
9. 1/2 ripe avocado, cubed (ripe but not too soft)
10. 1 small onion, diced
11. Handful of cilantro, chopped (optional)
12. 1 diced jalapeno pepper (optional)

Directions

1. In a bowl, whisk olive oil, lime juice, cumin salt and pepper until well combined. Add remaining ingredients and toss until beans and vegetables are thoroughly coated.
2. Let salad stand for at least 30 minutes for corn to defrost and flavors to meld. Serve with additional cilantro, if desired.

Notes