3cans of black beans15 ounces each or 4 ½ cups cooked black beans, rinsed and well-drained
2ears of cornshucked, or 1 cup of canned corn (drained) or defrosted frozen corn
1orangeyellow or red bell pepper, chopped
1cupquartered cherry tomatoes
1cupchopped red onionfrom 1 small onion
1/2cupfinely chopped fresh cilantroabout ½ medium bunch
1medium jalapeñofinely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.
CHANGE IT UP: Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.