Bean and Corn Salad with Lime and Cilantro

This simple bean and corn salad is a great way to use up leftover beans and corn, and it's also a healthy and refreshing side dish for any meal. The lime and cilantro add a bright and flavorful touch, and the jalapeno pepper (if you use it) adds a bit of heat. You can also add other ingredients to your liking, such as chopped tomatoes, avocado, or cheese.

This recipe is inspired by the classic Mexican salad known as "esalada de tres frijoles" (three-bean salad). Esalada de tres frijoles is typically made with black beans, pinto beans, and kidney beans, but I've simplified it here by using just black beans and corn. I've also added lime and cilantro for a bit of brightness and flavor, and I've made the dressing a little bit more flavorful by adding some olive oil and spices.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped jalapeno pepper (optional)
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the black beans, corn, red onion, cilantro, red bell pepper, and jalapeno pepper (if using).
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the salad and toss to coat.
4. Cover and refrigerate for at least 30 minutes before serving.

Why It Works

• The combination of black beans and corn is a classic for a reason: they're both hearty and flavorful, and they complement each other perfectly.
• The lime and cilantro add a bright and flavorful touch, and they help to balance out the richness of the beans and corn.
• The jalapeno pepper (if you use it) adds a bit of heat, which helps to wake up the flavors of the other ingredients.
• The dressing is simple but flavorful, and it helps to bring all of the ingredients together.