Mexican Corn & Black Bean Salad

This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

• Ready In: 15 mins
• Serves: 9

Ingredients

• 2  cups frozen corn (thawed)
• 1⁄2 cup black beans (drained and rinsed)
• 1  tablespoon olive oil
• 2  tablespoons  diced red bell peppers
• 1  clove garlic, minced
• 1  small  jalapeno pepper, seeded & deveined
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon fresh lime juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon black pepper
• 1  tablespoon fresh parsley, chopped

Directions

1. Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
2. (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
3. Bring to room temperature before serving and add freshly chopped parsley and cilantro.
4. Serving Size: 9.