While preparing for the days meal, one of our team member placed the ingredients for our Corn and Black bean Salad into a storage container creating a piece of food art.

Corn and Black Bean Salad
Serves 4-6

• 15 ounces can of black beans
• 15 ounces corn kernels, frozen              
• 1/2 large green bell pepper, diced
• 1/2 red onion, sliced                               
• 1 tomato, diced
• 2 tablespoons fresh cilantro, chopped
• 1/2 lime, juiced 
• 1/4 cup olive oil                              
• 1/2 teaspoon cumin
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper                              

 

1. Thaw corn under warm water, drain and empty into a large mixing bowl. Drain and rinse the black beans, combine with corn.

2. Add the remaining ingredients and gently toss with a spoon. Allow the mixture to rest in the refrigerator for a half hour before serving.