Black Bean and Corn Salad

It's summertime, which means, BBQs, pool parties, friends, beers, more parties, boating, floating, oh, and more BBQs ... which means as either a hostess OR guest, you need to have a few, quick, toss together salads to provide for those hungry people coming to your house or that you are going to see ...

Ahem. Really, all I'm saying is that this is that salad you want to have on standby for those upcoming events ... because you know that there will be at least ONE opportunity to make this and impress ;-) AND even better? It's a pretty darn Frugal dish to make



Here's what you need to make ... and by the way, this is really good on a Taco Tuesday too :)

2 cans of black beans, rinsed and drained well
1 can of golden corn, rinsed and drained well
1 large tomato, diced (and drained if really juicy)
small bunch of cilantro, chopped
1/2 red pepper chopped *totally optional if you have which I did!*
juice of one lime
2 tbs olive oil
1 tbs balsamic vinegar
green onions, sliced thin (are you continually growing your green onions?)
1 tbs cumin
1/2 tsp chili powder
1/2 tsp salt

Note: I dumped the beans and corn right in the colander and then rinsed well. As they were draining, I added in the tomatoes and let them sit for about an hour or so in the sink to drain well.


In a large, non-reactive bowl, mix the oil, vinegar, lime juice, cumin, chili powder and salt together. Dump in the rest of the ingredients and mix well.

Cover and place in fridge for at least 30 minutes, stir before serving.

Enjoy!

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