Yield: 5 cups
Serving size: 2 tablespoons
1 (15 ounce) can black beans, drained and rinsed
1 pound corn kernels, frozen
11 ounces tomatoes, cut into 3/8-inch dice
1/2 cup cilantro, chopped
1/2 cup red bell pepper, roasted and cut into 3/8-inch dice
1/4 cup lime juice
3 tablespoons jalapeno, chopped
1 teaspoon cumin, ground
as needed hot pepper sauce
as needed salt
1. Mix beans, corn tomatoes, cilantro, bell pepper, lime juice, jalapeno and cumin. Season with hot pepper sauce and salt.
Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.