Black Bean and Corn Salad

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
Serves 4ish
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

  1. In a medium mixing bowl, combine salsa, sour cream, vinegar and lime juice, whisking thoroughly.
  2. Add beans and corn, mixing well.
  3. Taste and add salt and pepper if desired. A little hot sauce or extra time juice would be great too.
  4. 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.
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