Corn and Black Bean Salad

1 (15 ounce) can black beans, drained and rinsed well 
2 cups corn kernels, (frozen and thawed, or canned)
2 tomatoes, chopped 
1/2 cup red onion, minced OR ½ cup diced red pepper 
1 cup chopped cilantro 
1/2 teaspoon ground cumin 
1-2 tablespoons olive oil 
juice and zest of one lime 
1/4 teaspoon each salt and pepper 
1 avocado, diced (optional) 


Combine beans, corn, tomatoes, onion, cilantro, and avocado in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice, and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.

Prepare Mexican rice according to box instructions (or from scratch, if you prefer). Combine diced chicken with corn and black bean salad and add desired amount of rice. Serve at room temperature.

Submitted by: Kristen Johnson