Corn & Black Bean Salad

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Hi there friends!

I hope you’re having an awesome week!  We’re doing well here in the desert.  We feel a little cooler than we have been.  Our daytime high temperatures have been averaging about 110 degrees.  Definitely much better than 120-122!! 🙂

The recipe that I’m sharing today is a great side dish for warm summer days when you are reluctant to add any more heat to your kitchen than absolutely necessary.  I made this to go along with my Taco Burgers made with my Homemade Taco Seasoning .  It also works well for a picnic or potluck dish since it contains no “refrigeration required” ingredients.

To make things even better, you might just have the necessary ingredients on hand.  If not, there are many substitutions that could be made. Luckily, between my pantry and my refrigerator’s vegetable drawer, I had everything I needed, so all I need to do was some chop, chop, chopping and some stir, stir, stirring and viola!, we had a light, refreshing and tasty side dish.

Note:  It may seem like it doesn’t have enough liquid when you prepare it.  Just be sure to make it a few hours ahead to allow the tomatoes to “let go” of the water they contain to help the lime juice “dress” the salad…

Corn and Black Bean Salad

Ingredients:

  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can corn, drained
  • 1 small onion, finely chopped
  • 2 tomatoes, chopped
  • 1-2 jalapenos, finely chopped
  • 1/4 cup cilantro, finely chopped
  • juice of one lime
  • salt and pepper to taste

Directions:

  • Stir all ingredients together and refrigerate 3-4 hours before serving.

Enjoy! ❤

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