This no-cook Mexican-style salad combines black beans, sweet corn and tomatoes with lemon and cilantro. Its mild heat and bright colors make it a favorite for summer meals.
Drain and rinse the beans and corn. Cut the tomatoes and onion into small dice.
Combine all the ingredients in a large bowl and add the cilantro. Toss with the lemon juice and olive oil.
Adjust the salt to taste. If you like, chill the salad for 10 minutes before serving.
Important: drain and rinse canned beans and corn thoroughly before using to balance their saltiness. This recipe contains no common allergens; adjust the amount of hot pepper to taste.
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