This recipe is simple, delicious, colorful and healthy. It enhances any summer menu, involves no cooking, and is especially good with grilled meat, chicken or fish.
I served it as a side with chicken, but it holds its own as a main if portioned generously. This can be served right away or chilled and served later. It keeps for several days in the refrigerator, so it is a good do-ahead dish and can easily be doubled or tripled for a crowd.
Serves 4 as a side dish, 2 as a main
1 15-ounce can of black beans, drained
1 15-ounce can of corn, drained
1 scant handful of fresh cilantro, coarsely chopped
2 scallions, white and green parts, sliced
1 small red bell pepper, about the size of a fist, chopped (if large, use half)
Juice of 1 lime
1 tablespoon mild oil like canola or vegetable
Salt to taste (about ¼ teaspoon)
Ground cumin to taste (about ½ teaspoon)
Cayenne pepper to taste (a sprinkle — it’s hot!)
Toss all the ingredients into a medium-sized bowl and stir. Refrigerate if desired.