Black Bean and Corn salad ¡Ay, caramba!

For a recent 3-day weekend, our street held a block-party. Since we were headed to the mountains and were not planning on attending, I did not plan on making anything.

We ended up returning much earlier than normal, so I was faced with pulling something together to bring to the pot-luck party that we decided to attend last-minute. Thinking about the fare I knew would be present (hot dogs, burgers, chicken, pasta salad.. the usual), I surveyed my pantry and came up with a snazzy little side dish that couldn't be easier to prepare! This dish was so tasty, I decided to turn it into a salad for my next week's book club meeting.

This yummy dish can be made with items you may already have on hand. It's a quick and easy side with a little zip!




Black Bean and Corn Salad

• 1 can of black beans, drained and rinsed
  
• 1 can of yellow corn kernels, drained and rinsed
• 1/2 red onion, diced into small pieces
• 1 jalapeño, seeded and diced into very small pieces
• 2 tsp of lime juice
• 1/4 cup of chopped diced cilantro

Combine beans, corn, onion, and jalapeño in a medium bowl.

Add lime juice and cilantro, sprinkle with salt & pepper to taste, stir.

That's it! I told you it was easy!

*Since we all know I hate cilantro, I added that in the recipe just for my readers! Cilantro would be perfect for this Southwestern-style dish, but I actually used chopped Italian parsley to give it a little color.

To make this dish a salad:

• Black bean and corn salad
• Romaine lettuce
• Shredded carrots
• Shredded Mexican cheese blend
• Newman's Own Light Lime Vinaigrette
• Tortilla chips
  

In serving bowl, toss lettuce, carrots, and dressing.

Top with cheese and bean & corn salad.

Nestle in tortilla chips.

Enjoy!