I love corn and black beans, and they’re both oh, so core. This salad is adapted from my mom’s recipe. This version has less oil and the oil is optional.
Ingredients:
1 cup corn kernels
1 12-oz can black beans, drained and rinsed well
1/2 red pepper (bell) diced
1 clove garlic, minced
1 t. olive oil (optional)
1 T. lemon or lime juice
1 t. chili powder
Directions:
Combine the beans, corn, and peppers. Whisk together the olive oil, garlic, juice, and chili powder and toss well with the corn, beans and peppers. Allow to marinate for 1/2 hour before serving.
