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.
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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.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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