Anyway, I’m imagining motherhood (some day. don’t go running off thinking I’m pregnant) to be filled with easy recipes like this one; something I can whip up in a few minutes that makes a great appetizer, snack or side dish. I like this corn salad recipe. Hubby finds the vinegar flavor to be too strong and prefers it without the vinegar but I kinda like the bit of tartness it adds. I like it best with some of our favorite blue corn chips! Its a great cold salad for summer time grilling!

Black Bean & Corn Salad

Black Bean & Corn Salad

 

This Recipe is from delish-blog.com
Black Bean & Corn Salad

1 (15.5-oz) can, black beans, rinsed & drained
1 1/2 cups fresh corn or frozen
1/2 red bell pepper, seeded & diced
1/2 cup red onion, finely diced
1 1/2 tsp ground cumin
Juice of 1 lime
1 Tbsp olive oil
1/4 – 1/2 tsp cider vinegar (optional)
1/3 – 1/2 cup cilantro leaves, finely chopped
salt & pepper to taste

Combine all ingredients in a medium sized bowl. Toss lightly until well mixed. Let stand at least 15 minutes if using frozen corn, for corn to fully defrost. Can be served immediately, or best when refrigerated at least 1-2 hours, or overnight, to allow flavors to meld.
This Recipe is from delish-blog.com