Categories: January2011, beans, salad, salsa, tex-mex

Ingredients

• 1 (15-ounce) can black beans, rinsed, drained
• 1 (15-ounce) can low-sodium corn kernels, drained
• 1 Roma tomato, seeded, small dice
• 2 tablespoons peeled and finely diced carrots
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely diced red onion
• 2 tablespoons finely diced red bell pepper
• 1 tablespoon finely chopped cilantro leaves
• 1 teaspoon grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

Directions

1. Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.

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