Another easy side dish to go along with the last two recipes I gave you. Hang around and you’ll have the full meal.

Colorful Black Bean Salad

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1 small green bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin

1 lime, juiced

Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

I adjusted this one from a Rachel Ray creation. I just subtracted and added a few things to my own taste. I love this fresh blend. I could eat it every day.