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- 2 cans black beans, rinsed
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1/2 red onion, diced
- 1 clove garlic, minced
- 1 can corn, drained
- 1 tablespoon parsley or cilantro
- 4 tablespoons lime juice, or more to taste
- 1/4 olive oil
- 1/2 teaspoon cumin, or more to taste
- salt and pepper
Combine all ingredients. Make 4 to 24 hours ahead, stirring several times. This salad holds up well and can also be served as salsa.