Tex-Mex Black Bean Salad

Step 1

drain and rinse the black beans and prep all of the vegetables

Step 2

add the beans, corn, bell pepper, pickled jalapeños, tomatoes, cilantro, and red onion to a large mixing bowl. Drizzle the oil, lime juice, and spices on top, then mix well using either a spatula or serving utensils. Let sit (I like to stick it in the fridge) for at least 10 minutes, to let all of the flavors combine. Add more salt to taste, if necessary.

Step 3

as desired; this is a filling and hearty salad, but can also double as a dip! Store leftovers in the fridge for up to 5 days.