Black Bean and Corn Salad

Spring is in the air and this is one recipe I was anxious to make again. It makes me think of warmer weather, backyard barbecues and picnics on the beach.

It is quick and easy to make but incredibly versatile.  Bring it over to a friend’s house with tortilla chips and it’s an appetizer.  Pile it in a whole wheat tortilla with a little shredded cheddar and it’s a lunch that’s healthy and low fat enough to eat every day.  Serve it as a side salad with a nice lemony grilled chicken.

 Black Bean and Corn Salad

• 2 cups thawed frozen corn
• 1/2 cup diced red onion
• 4 cups of rinsed black beans (I use Fig Organic Black Beans in the box – no BPA)
• 1/2 cup cilantro chopped
• juice from 1/2 lemon
• 2 tbsp of rice vinegar
• 1 tbsp of olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cumin

Whisk together the lemon juice, vinegar, oil, salt, pepper and cumin.  Add corn, beans, onion and cilantro.  Toss gently.  Add more cilantro for garnish.  Yum.