Mexican bean and corn salad

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Summer has a ton of food options that I love. The salads alone keep things interesting. I have two go-to salads that I make in a pinch, a Mozzerella and tomato Balsamic Salad and a fresh Mexican bean and corn salad. Both are very fresh and go well with any grilled meats. I love the Mexican salad with grilled fajitas and a refreshing margarita. The great thing is, they both play well with pasta if you need to stretch the contents to feed a really large group of people and they are both relatively inexpensive, especially if you grow your own veggies and herbs. So here is my Mexican bean and corn salad.
Mexican bean and corn salad
1 can of Mexi-corn or fiesta corn
1 can of Black beans
1 red bell pepper- chopped
1 yellow bell pepper- chopped
1/4 c chopped onions
1 c chopped cilantro
1 jalapeño pepper- chopped
Tony satcheres seasoning or fajita seasoning to taste
Rinse black beans in a colander with cold water until the beans are clean, pour into bowl.
Add in can of corn, the red and yellow peppers. Now add the rest of ingredients to your taste. I don’t like a lot of onions and I only use a small portion of the jalepeno unless it’s not terribly spicy. If I’m making it for kids I completely omit the spice. Stir all of it together. You can serve it immediately but it’s better if it sits in the fridge for about an hour. Enjoy!

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3 thoughts on “Mexican bean and corn salad

  1. Pingback: A Little Spiciness | merlinspielen

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