Bean and corn salad in cumin lime dressing
Ingredients
- Approximately 2 cups or 1 can of cooked black beans, pinto beans, or heirloom variety of your choice. Rinse beans if they are from a can
- 1 ear corn (can also use canned corn)
- 1 bell pepper or several small sweet Italian peppers of various colors, small dice
- 2 handfuls cherry tomatoes, chopped
- 1 handful chopped leafy herbs such as scallions, parsley, dill, and/or cilantro, finely chopped
- 1 clove garlic, minced (I mashed a clove that I had simmered in the same pot as the beans)
- 2 limes, juiced
- Generous drizzle of olive oil
- Salt, pepper, and dried ground cumin, to taste
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