I was thinking about a side dish for a Mexican meal one night and after looking at the ingredients in my pantry, I came up with this black bean and corn salad. It has many of my favorite ingredients and flavors and they go so well together. It’s just spicy enough and makes the perfect side dish. If you don’t like things spicy, you could just substitute a can of regular tomatoes instead of the Rotel, but I really urge you to give the (mild) Rotel a chance! This reminded me of how much I love black beans and corn together. The spices gave it just the right amount of heat. I let it simmer to thicken enough to use as a side dish, but I think this would also be good as a dip if you don’t cook it as much. I also used it as a delicious filling for enchiladas. This is a great multi-purpose dish for any occasion!
Black Bean and Corn Salad
Source: A Dinner & Dessert Original
Olive oil for sautéing
1 yellow onion, chopped
2 cloves chopped fresh garlic
1 (15-ounce) can black beans with juices
1 (15-ounce) can Rotel tomatoes
1 (15-ounce) can corn
2-3 teaspoons cumin
2 tablespoons chili powder
1/2 teaspoon salt
2 teaspoons lime juice
Sauté onion in olive oil until softened. Add garlic and stir for 30 seconds, or until fragrant. Add remaining ingredients. Simmer for about 30 minutes, or until thickened (less if you want to use it as a dip).