Corn and Black Bean Salad

 Corn and Black Bean Salad



1 10-12 oz. bag of frozen corn. 

1/2 fresh jalapeno.

1 15 oz. can of black beans

5 oz cherry tomatoes cut in half

3 green onions chopped

1 bunch of cilantro chopped

1 tsp. Cumin 

2 Tbs. lemon juice

1 Tbs. extra virgin olive oil

1/2 tsp salt



Put corn in the refrigerator so it can defrost before you make the salad.


Drain and rinse black beans in a colander.


Dice the half of the jalapeno into small pieces.  Remove the seeds and white ribs to reduce the heat. 


Cut cherry tomatoes in half.


In a large mixing bowl, combine defrosted corn through cilantro.  Mix well.


Add to the bowl the cumin, lemon juice, extra virgin olive oil and salt.  


Toss to combine and serve.



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