I loved creating this recipe based on a few different versions that I made while I was cooking with the Madison Scouts this summer. On the many (many) hot days that we had, it was so much more pleasant to prepare and serve cold side dishes than hot ones.
To create a more complex and colorful version of this recipe, add diced red onion (or green onion, if red onion isn’t your thing), red AND green bell pepper, and red kidney beans. This recipe would also be good with garlic powder and cayenne to compliment the cumin and lime juice.
Ingredients (4 servings)
1 (15oz) can corn
1 (15oz) can black beans
1 green or red bell pepper, deseeded and diced
Drain and rinse the beans and corn. Combine diced bell peppers, corn, and beans in a large bowl. Add a few splashes of lime juice and shakes of cumin, as well as some salt and pepper to taste. Mix and adjust seasonings until it tastes exactly the way you want. Serve immediately, cover and chill for a few hours to serve cold, or cover and chill in the fridge for up to one week.