Mexican-Style Black Bean and Corn Salad

Ingredients

• 1 can black beans, rinsed and drained
• 1 can corn kernels, drained
• 1 red bell pepper, finely diced
• 1 jalapeno, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, finely chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Directions

1. In a large bowl, combine the black beans, corn, bell pepper, jalapeno, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, garlic powder, salt, and pepper.
3. Pour the dressing over the bean and corn mixture and toss to combine.
4. Serve immediately or chill in the refrigerator until ready to serve.

Interesting Facts

• This salad can be served warm or cold.
• You can adjust the heat level of this recipe by adding more or less jalapeno.
• This salad is a great way to use up leftover cooked beans and corn.