Bean and Corn Salad
A refreshing, no-cook salad from canned veggies.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Open both the black beans and corn. Pour them into a colander or fine-mesh strainer.
- 2
Rinse the beans and corn under cold running water until the water runs clear, then shake off the excess moisture.
- 3
Transfer the drained beans and corn into a medium mixing bowl.
- 4
Drizzle the extra virgin olive oil and fresh lime juice over the vegetables. Add the salt and black pepper.
- 5
Toss the mixture thoroughly with a spoon until everything is evenly coated and glossy.
- 6
Fold in chopped cilantro if using, and serve immediately or chill for 30 minutes to let the flavors meld.
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