2cups(500 mL) cooked or canned black beans, drained & rinsed
2cups(500 mL) frozen corn niblets, thawed
2mediumtomatoes, chopped
1/2cup(125 mL) chopped onion
1/4cup(60 mL) chopped fresh cilantro (see notes)
1/4cup(60 mL) lime juice
1tsp(5 mL) ground cumin
1/2tsp(2 mL) pepper, or to taste
salt, to taste
Directions
Combine all ingredients in a large bowl and serve!
Notes
A 19 oz (540 mL) can of black beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. To cook up a batch of dry beans, check out our website for more info!
Not a fan of cilantro? Use flat leaf parsley or Thai basil instead!
Want to add some heat? Add in a finely chopped jalapeno pepper. For more spice, leave in the seeds, for less spice, remove the seeds. Remember to wear latex or rubber gloves when handling the jalapeno peppers as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
Love this salad!