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
Scale
- 15-ounce can black beans*
- 15-ounce can corn (or 1 1/2 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)
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1 teaspoon olive oil
- Zest of 1/2 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, salt, and olive oil.
- If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.
Notes
*For a party size, double the ingredients.
**You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.
- Category: Side dish
- Method: Fresh
- Cuisine: American
- Diet: Vegan
Keywords: Black bean and corn salad, corn and black bean salad
