1 15oz. can black beans, drained
2 c. frozen corn
1 Tbsp. cilantro
1 Tbsp. lime juice
1 Tbsp. vegetable oil
A quick and easy Mexican salad: serve it with white rice or as a side dish with tacos, fajitas or chicken.
Note: If you're using fresh cilantro, use about 1/4 cup. Also, cilantro tastes different to some people...like soap...it's genetic! We can't help it! If you're not a cilantro-lover, go ahead and leave it out. Maybe chop some parsley for a little green.
In large skillet, heat oil and add beans. Stir over medium heat until beans are warm and add corn, cilantro and lime juice. Simmer until beans are soft.
Submitted by Leah Fox Contributed on: and modified on Monday May 10th, 2010