Black Bean and Corn Salad

 

1

can (15 ounces) reduced-sodium black beans, rinsed and drained

2

cups fresh or thawed frozen corn

2

jalapeno chile peppers, seeded and finely chopped (wear plastic gloves when handling)

2

plum tomatoes, seeded and chopped

1/2

cup finely chopped red onion

2

garlic cloves, minced

1/4

cup chopped fresh cilantro

2

tablespoons lime juice

1

tablespoon olive oil

2

tablespoons Southwest-style seasoning mix

• 1 In a large bowl, combine beans, corn, peppers, tomatoes, onion, garlic, and cilantro.
• 2 In a small bowl or measuring cup, mix lime juice, oil, and seasoning mix. Pour over salad. Cover and refrigerate 1 hour to allow flavors to develop.