1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
1 cup of fresh cilantro, chopped
1/2-1 red bell pepper, diced
a handful of cherry tomatoes cut in half or 1 tomato, diced
the juice of 2-3 limes
salt and pepper to taste (or cayenne pepper)
1/2- 1 jalapeño, chopped
Combine all ingredients in a bowl and stir. Refrigerate for approximately 30 minutes. Serve cold with chips of choice (my choice– all natural and made with soy sauce! And local, for here. Have you had Have’a Chips before?)
What taco soup is to winter (my easy, I usually have all the ingredients, it’s delicious, Mexican meal), the bean and corn salad is to summer. It takes about ten minutes to prepare and it’s really fresh and good. It could easily be packed in a cooler bound for the beach or thrown together while camping (I plan to make it in both scenarios). Sometimes we make quesadillas to go with it (especially if Scott is still hungry :).
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