Black Bean & Corn Salad
• 1 15-oz can black beans, rinsed and drained
• 1 11-oz can whole kernel corn, drained (recommend: Del Monte Summer Crisp corn)
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 2 green onions (white and some of the green part), sliced thinly
• 1 tblsp. minced fresh Italian parsley
• 2 tblsp. extra virgin olive oil
• Juice of 1 lime
• 1/4 tsp. ground black pepper
• 1/4 tsp. kosher salt
Combine all ingredients in a large bowl. Toss together until well mixed. Cover and refrigerate at least two hours before serving.
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