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Southwestern Black Bean Salad

Summer is great and I love corn cooked on the grill. It’s so easy and it tastes so good! This recipe is a fun way to use left over corn (or frozen corn will work in a pinch!). I serve it on a bed of lettuce with grilled chicken. You can also serve it with¬†chicken quesadillas.

SouthwesternBlackBean

15 oz. canned black beans, drained and rinsed
1-1/2 C. grilled or frozen corn (if frozen, thaw)
1 C. diced tomato
1/4 C. diced red or sweet onion
1/4 C. diced red bell pepper
2 T. lime juice
2 T. olive oil
1 T. finely chopped cilantro
salt and pepper

Combine beans, corn, tomato, onion, pepper, lime juice, oil, and cilantro. Stir to combine. Add salt and pepper to taste. Marinate in the refrigerator at least  30 minutes before serving.