Spicy Corn and Black Bean Salad

This delicious salad doubles as a great Southwestern-style side dish or as a salsa with chips. The lime and jalapeno give it the perfect zest and kick. My family loves this. So will yours!

INGRIDIENT

1 tablespoon olive oil

4 cups corn kernels

1 ½ tablespoons fajita seasoning

½ teaspoon ground black pepper

1 (15 ounce) can black beans, drained and rinsed

1 red bell pepper, chopped

½ cup chopped green onion

1 jalapeno pepper, seeded and diced, or to taste

¼ cup chopped fresh cilantro

¼ cup fresh lime juice

2 tablespoons orange juice

1 pinch salt to taste

DIRECTION

Step: 1

Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.

Step: 2

Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.

NUTRITION FACT

Per Serving: 144 calories; protein 6.1g; carbohydrates 26.9g; fat 2.8g; sodium 296.9mg.

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