Corn and Black Bean Salad

This is one of my favorite recipes and it is so easy to make.  My mother-in-law swears she will never eat beans from a can but had no complaints after eating this. Either she liked it or she was just being nice. (I like to think she enjoyed it)

One of the good things about this recipe is that it's easy to double or triple if you are feeding a crowd. My son had a couple of friends over this weekend so I figured burritos would be simple and everyone could make their own.  I made a huge batch of salad, a big pot of brown rice, set out the cheese (for the kids), hot sauce and it was a done deal.  Satisfaction guaranteed!

Another thing I like is that there are no tomatoes in this salad. The red you see in the picture are chopped red peppers which makes it satisfyingly crunchy. Besides adding it to a burrito, you can also eat it alone with chips or as a side dish.


Corn and Black Bean Salad

Makes 4 servings

1 can (approx. 15 oz.)  black beans, drained and rinsed
1 can (approx. 15 oz.)  whole kernel corn, drained
1  medium red onion, diced
2 T  chopped fresh cilantro
1  red bell pepper, diced
2 T  fresh lime juice
1 T  vegetable oil
1/4 t  salt
1  jalapeño pepper, seeded and diced

Combine all ingredients together in a large bowl.
Refrigerate for 30 minutes to 1 hour before serving to let the flavors blend.