This salad is so very versatile, easy, and good for you. It’s good to eat on its own, as a side dish, or throw the leftovers in a quesadilla, taco, or burrito. You can also serve it with chips as an appetizer Heck, throw it in some scrambled eggs for breakfast!
Unbelievably I still have some red peppers holding out in the garden, so I didn’t even have to settle for some sad out of season pepper from the store. You could also use roasted red peppers from a jar. Make it a few hours or a day ahead of when you want to serve it for the best flavor.
Black Bean Salad
1 can black beans, rinsed and drained
1 cup red bell pepper, diced
½ cup corn
½ cup red onion, diced
½ cup fresh cilantro, chopped
1 Tbsp. + 1 tsp. lime juice
1 Tbsp. 1 tsp. olive oil
2 cloves garlic, finely chopped
Salt & pepper
Mix all ingredients together in a bowl. It’s best if you can let it marinate for a while, but it can be served immediately.