This bean, corn and tomato salad has become one of my favorite side dishes to serve because it is such a great complement to many dishes and is so incredibly fast and easy to prepare! I’ve served it with eggs for a Southwest inspired breakfast, steak fajitas for a Mexican inspired dinner, or as a simple and healthy salad for lunch. The black beans add tons of nutrients and fiber to your daily diet. Since the spices and fresh lime juice add a burst of flavor to the salad, you won’t miss the fact that there is very little oil in the dressing. The hot sauce (optional) also adds a nice kick to the dish. The salad also makes for a fabulous presentation on any dinner table with all its vibrant colors! 

Recipe
Yield: 4 to 6 servings

INGREDIENTS:
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) corn, drained
1 plum tomato, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
3 tbsp. fresh cilantro, chopped
2 tsp. ground cumin
1 lime, juiced
1 to 3 tsp. smoky hot sauce (recommended: Cholula)
2 tbsp. extra virgin olive oil
kosher salt
freshly ground black pepper

DIRECTIONS:
1. Combine all ingredients in a large bowl.
2. Cover and refrigerate for at least one hour before serving.