This salad is a wonderful addition to a summer barbeque. It can also be used as a salsa – spoon over grilled chicken, or serve a bowl with some tortilla chips for your guests to dip.
Juice of 1 lime
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 can black beans, drained and rinsed
1 cup diced red bell pepper
1 cup fresh or frozen (thawed) corn
2 green onions, white and green parts, chopped
2 Tablespoons minced fresh cilantro
Whisk together lime juice, olive oil, garlic and cayenne pepper in serving bowl. Add remaining ingredients and toss to mix. Serve immediately, or chill and hold in the refrigerator for up to 24 hours.
