BLACK BEAN AND CORN SALAD

yields 4 PEOPLE, OR A BADASS SIDE AT A GRILL-OUT

ingredients

• 2 medium red or orange bell peppers
• 0.5 red onion
• 2 tsp olive oil
• 3 cup cooked black beans
• 1 jalapeño, seeded and minced optional
• 1/3 cup cilantro

instructions

0 chop cilantro; Chop the bell peppers and onion up until they are about the size of beans.

1 Grab a medium skillet or wok and heat up the oil over medium heat. Add the onion and cook for 2 minutes to soften up. Add the bell peppers and cook for a minute more. Add the garlic, chili powder, cumin, and salt and cook for an additional 30 seconds. remove from heat.

2 Dump the cooked onion/pepper mixture into a large bowl and add the black beans and corn. Add the jalapeño (if using), cilantro, and lime juice and stir until it is all mixed. Let it chill on the counter or in the fridge for 30 minutes and then taste. Add more salt, lime juice, or garlic to get it where you’re satisfied with your salad.

3 Serve chilled or at room temperature as a salad or a dip.

modifications

Two 15-ounces cans of beans works.

Fresh corn kernels cut right off the cob are legit

Leftover boiled corn, grilled corn, or frozen all work and are all awesome.

• recipe