This salad is the easiest thing ever. And it has a ton of uses. It could be salsa or a veggie taco filling in a pinch. It can be served on lettuce for a more formal salad, as shown, or just the beans and corn as a side with burgers or enchilada. Speaking of burgers, this might be a good topping for a tex-mex style burger. Or you could fill a tomato or avocado for a pretty lunch presentation. So many ways to enjoy this simple salad!
Black Bean & Corn Salad
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
4 tablespoons prepared salsa verde (medium or hot because the spiciness mellows)
1 tablespoon sour cream, plus more for garnish if desired
1 tablespoon white vinegar (I used white balsamic)
Juice of half a lime
salt and pepper to taste
shredded lettuce, if using
- In a medium mixing bowl, combine salsa, sour cream, vinegar and lime juice, whisking thoroughly.
- Add beans and corn, mixing well.
- Taste and add salt and pepper if desired. A little hot sauce or extra time juice would be great too.
- Put shredded lettuce on a serving plate, top with the black bean and corn salad and that add a little dollop of sour cream, if desired.