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Description
This black bean and corn salad comes together in no time, no chopping required! It’s a quick way to get fresh food on the table.
Ingredients
- 15-ounce can black beans*
- 15-ounce can corn (or 1 ½ cups fresh corn cut from the cob, raw or boiled)
- 1 cup fresh pico de gallo**, aka fresh salsa (purchased, or 1/2 recipe Pico de Gallo)
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 1 teaspoon olive oil
- Zest or juice of ½ lime (optional)
- 1 large handful fresh cilantro, chopped or torn (optional)
Instructions
- Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo (do not drain), cumin, salt, and olive oil.
- If desired, add torn cilantro or lime juice or zest. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips. Store refrigerated for up to 4 days.
Notes
*For a party size, double the ingredients.
**You’ll find this packaged in the refrigerated section at your local grocery, labeled as pico de gallo or fresh salsa. If you can’t find it, make this pico de gallo recipe. We’ve found this recipe really depends on the brand of pico de gallo: if it seems dry or needs more flavor, add a little more lime juice, a drizzle more oil, or more salt.
Other additions: Cotija cheese, queso fresco, or feta cheese are nice additions here.
Category: Side dish
Method: Fresh
Cuisine: American
Diet: Vegan
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