This was a very quick, last minute addition to an enchilada dinner not too long ago. I wanted to have black beans but I wanted a little more than just black beans. I surveyed the cabinet, fridge and freeze and came up with this side.

The other handy thing about this salad is that it’s very easy to substitute ingredients or whatever. It’ll also travel well and is less volatile than a mayonnaise-based salad.

Quick & Easy Black Bean & Corn Salad
1 can black beans, drained & rinsed
1/2 (or so) of a container pico de gallo (or about 1 cup diced tomato, onion & jalapeno)
1 cup corn kernels (frozen work well, just microwave in a few tablespoons of water first, for 1-2 minutes, then drain)
1/2 cup feta cheese, crumbled (you could also use small cubes of pepper jack or cheddar)
juice of 1 lime
1 tomato chopped
2-4 tbsp extra virgin olive oil
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