Black Bean and Corn Salad

Ingredients

• 15-ounce can black beans
• 15-ounce can corn (or 1 ½ cups fresh corn cut from the cob, raw or boiled)
• 1 cup fresh pico de gallo, aka fresh salsa (purchased, or 1/2 recipe Pico de Gallo)
• ¼ teaspoon cumin
• ½ teaspoon kosher salt
• 1 teaspoon olive oil 
• Zest of 1/2 lime (optional)
• 1 large handful fresh cilantro, chopped or torn (optional)

Instructions

1. Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
2. If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.