A nice cold side salad or vegetable for any Tex-Mex dish. Try it with your next Taco Tuesday meal!
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Ingredients
- 2 cups canned black beans rinsed and drained
- 2 cups fresh cooked corn or use canned; see notes
- 1/3 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- 3 tablespoons fresh lime juice I use bottled
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
Ingredients
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Instructions
- Combine all ingredients, stirring well. Chill, if desired.
Recipe Notes
Stacy's Notes - I usually make this salad to go with Baja Fish Tacos. I usually cut it in half and use one drained can of black beans and one small can of Niblets or Fiesta corn. If I use one can of beans & corn, I always halve the other ingredients. Also, I don't use cilantro, but feel free to add it if you like it 🙂
This can be kept a day or so in the fridge, but after that, it will start to get soggy and not so great 🙁
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