Black Bean and Corn Salad

I think it’s time that I take a quick break from the highly caloric desserts I’ve been posting about recently, and share a favorite healthy recipe.  This black bean and corn salad is a traditional American backyard barbeque staple.  We love munching on it throughout the year, but it’s especially nice in the summer after a long day of fasting.

Black Bean and Corn Salad

Yield: 4 Servings

Ingredients:

• 1 (15.25 oz.) can black beans, drained and washed
• 1 (15.25 oz.) can corn, drained and washed
• ¼ cup onion, chopped finely
• Handful cilantro, chopped finely
• 1 jalapeño, chopped finely
• 1 tomato, chopped finely
• 2 tablespoons lime juice (roughly one lime)
• 1 teaspoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon cumin powder
• Ground black pepper, to taste

Directions:

Toss all of the ingredients together until well incorporated and refrigerate overnight for best results.

(By the way, I’ve submitted this recipe to The Halal Foodie for their Ramadan Event, a place where you can find an awesome array of iftar recipes!)