6
  • 1 1/2ptfresh cherry tomatoes
  • 2ears cooked corn, or one 8-ounce can of corn
  • 2peppers
  • 1medium onion
  • 28-ounce cans black beans
  • 2Tbspolive oil
  • 1/4cupcilantro (optional)
  • 1/2fresh-squeezed lime (optional)
  • 1pinchsalt and pepper, to taste
  1. Drain and rinse black beans and corn.
  2. Dice cherry tomatoes and peppers. Finely chop onion and cilantro (optional).
  3. Add olive oil, then salt and pepper, to taste.
  4. Mix all ingredients in a bowl.
  5. Let all ingredients stand for at least 20 minutes or up to one day, in fridge, before serving.
GMFTS
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