Pinto Bean and Corn Salad

 

This main dish salad is great alone or on a bed of lettuce and topped with diced avocado. It’s also good heated and served over rice.

 

2 C. frozen corn kernels, steamed

1 (15.5-oz.) can pinto beans, drained and rinsed

1 jarred roasted red bell pepper, drained and chopped

1 carrot, shredded

2 scallions, minced

2 T. olive oil

1 1/2 T. lime juice or lemon juice

1/4 tsp. ground cumin

1/2 tsp. salt

1/8 tsp. cayenne

 

In a large bowl, combine the corn, pinto beans, bell pepper, carrot, and scallions. Drizzle on the olive oil, lime juice, cumin, salt, and cayenne and toss well to combine. Taste and adjust the seasonings, if needed.