Put a dollop of the salad on top of grilled salmon or tilapia for a south-of-the-border garnish. Or add black beans from a can (drained and rinsed) to serve as a main dish. If you use fresh sweet corn, the flavors will pop. Use frozen corn and the dish will be ready in a jiffy. This versatile recipe works wonderfully with our
Cheesy Bean Chalupa. Just make sure you wash it all down with a glass of
Super Fruity Sangria!
step 1If you use frozen corn, thaw before using.
step 2If you use fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.
step 3Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce (optional), olive oil, lime juice and rice wine vinegar in bowl. Toss until completely combined.
step 4Season with salt and pepper to taste.