This salad went through a lot of different iterations in my head before I made it. I started planning to make it a salad, then veggie burgers, then back to a salad. Mostly I knew that with six ears of corn in the fridge and eight more arriving this week, I needed to make a recipe that involved corn. Fast. It could be considered a salsa, I suppose, but the black beans bulk it up a bit. This was good. So good that I dug into it for dinner at 4:58.
Southwestern Black Bean and Corn Salad
1 15 oz. can black beans, drained and rinsed
1 cup corn
1/2-1 cup chopped tomatoes
Pickled jalapenos, chopped (to taste)
1/2 mango, cubed
Dressing: equal parts (~1/4 teaspoon) chili powder, cumin, and coriander. Sprinkle of salt. Equal amounts lime juice and olive oil.
Mix everything together and drizzle with dressing. I served with a scoop of guacamole and some tortilla chips for scooping. Because food you can scoop = good.