When my bonus mom, Cathy, introduced me to this dish, I instantly fell in love with the colors and the flavors. It's so simple and so fresh. It used to be our go-to for a pot-luck or BBQ, but since we haven't had many of those this summer, we are getting more to ourselves. It makes a great snack for kids and adults alike, a topper for a grilled chicken breast, or a great addition to take your Taco Tuesday up a notch.
Ingredients
- 2 ears of sweet corn (or 1 can sweet white corn)
- 1 can black beans, drained and rinsed
- 1 large red tomato, diced (or 1 can petite diced tomatoes, drained)
- 1 bell pepper, diced
- 1 sweet onion, diced
- 1/2 bunch cilantro, chopped
- 1 TB Olive oil
- 1 TB rice vinegar
- juice from 1 lime
- 1/2-1 jalapeno, minced
- salt and pepper to taste
- pinch of seasoned salt like Lawry's
Directions
- If using fresh sweet corn, grill or boil corn to cook. Let cool and cut off kernels.
- Dice bell pepper, onion, and tomato. Finely chop jalapeno and cilantro.
- Mix all ingredients together in a large bowl and chill in refrigerator until ready to serve.
- Best if made a day in advance.
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