From the Pantry Butler kitchen
Quick Black Bean Salad
This simple corn and bean salad can be made in minutes. Enjoy it on top of eggs, on whole grain tortilla, or on pita chips. USDA MyPlate Kitchen (public domain), via myplate.food
Ingredients
- 1 can black beans, low-sodium — 15.5 ounces
- 1 1/2 10-ounce packages frozen corn
- 1/2 cup salsa
Method
- Wash hands with soap and water.
- Leave frozen corn in the fridge overnight to defrost.
- If you forget to do this ahead of time, defrost it in the microwave.
- Drain and rinse the black beans.
- Combine all ingredients together and serve as a side dish.
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