A colorful black bean and corn salsa topped over a bed of lettuce and tortilla chips, with a zingy dressing. Makes for a great lunch, or a refreshingly light dinner that can be thrown together in minutes.
Prep Time10 minutesmins
Total Time10 minutesmins
Servings: 6-7 servings
Author: Nikki Gladd
Ingredients
1red bell pepper, diced
1green bell pepper, diced
1yellow bell pepper, diced
½cupdiced red onion
1can(15.25 oz.) whole kernel corn, drained
1clovegarlic, minced or pressed
1teaspooncilantro, chopped
¼cupolive oil
4-5Tablespoonsred wine vinegar
1teaspoonlime juice
1can(15 oz.) black beans, drained and rinsed
Lettuce leaves
Tortilla chips
Instructions
Mix the bell peppers, onion, corn, garlic and cilantro in a large salad bowl. In a separate small bowl, combine the olive oil, vinegar and lime juice. Pour over the salad and toss. Add the black beans and stir to mix. Serve immediately over lettuce and tortilla chips.