BLACK BEAN & CORN SALSA

This week my office had a Cinco de Mayo party and my department was in charge of hosting. Anytime Mexican food and margaritas are involved, I obviously want to be involved! 

I knew that I would be coming home exhausted from a weekend at the Derby, so I wanted to make something really easy and quick, but delicious at the same time. Enter this black bean & corn salsa. I'm not kidding when I say this is probably one of the easiest things to make. As I said to a friend who doesn't cook, "Megs, even you could make this!" Literally dumping cans of beans and corn into a bowl. And a little chopping. But so good.

At the party I served it with chips, but last night I used leftovers to make a vegetarian burrito bowl, which was also amazing. I made a Chipotle lime rice and then added the salsa and a little bit of cheese and lettuce. If I had chicken on hand, I would have done that too with a little rub.

As a note - I doubled the recipe for a party, but I am giving you the non-doubled recipe. It makes a lot!

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Black Bean & Corn Salsa

1 can (15 oz) black beans (drain)

1 can (15 oz) yellow or white canned corn (drain)

1 can (15 oz) petite diced tomatoes (drain)

1 bunch of green onion, chopped

1/2 red onion, chopped

2 T vegetable oil

1 T ground cumin

salt & pepper

Mix in a large bowl, add fresh lime juice and cilantro for extra flavor.