Summer is nearing an end but I’m not quite ready to let it go. Besides my allergies that are flaring up with a vengeance, it’s my favorite part of the year. We are on the cusp of fall foods and finishing up summer foods, and what better place to be? I’m having pumpkin for breakfast and fresh corn for dinner. It’s the best of both worlds. I had a few extra ears of corn so I threw together this quick and easy corn and black bean salad. It is so delicious and healthy. It’s perfect to take in your lunch or to a picnic, and can be served alone or with tortilla chips.
- 3 cups fresh corn
- 16 ounces black beans, drained and rinsed/ 1½ cups homemade black beans
- 1 teaspoon jalapeno, minced
- ⅔ cups tomato, diced
- ½ teaspoon salt.
- Juice from ½ lime
- Mix everything together and serve.