This Spicy Black Bean Corn Salad is a perfect side for a Tex-Mex meal, or a delicious dip as a pre-dinner or party appetizer. Serve it with your favorite tortilla chips and you have a fresh dish that’s packed with flavor.
I try to meal plan every Sunday afternoon before going to the store for my weekly grocery trip. Inevitably, each week I can guarantee two things will be on the menu: some form of pasta, and something Tex-Mex. (And these pancakes of course!) We pick up fresh, homemade tortillas once a week from a local restaurant and they can’t be beat! Not to mention it makes enchiladas even easier because there’s no need to take the extra step to soften them.
I’m all about (delicious) short cuts to getting dinner on the table faster for my hungry family. That’s one reason I’m loving BUSH’S COCINA LATINA® Beans. Each of the seven new varieties, available at Walmart, bring legendary flavor to your favorite Latin American and Southwestern dishes. Traditional slow-cooked beans, with just the right ingredients and seasonings to make them an instant hit with your family.
- 15 oz corn drained
- 15 oz BUSH'S Beans Frijoles Cubanos drained
- 1 orange bell pepper diced and deveined
- 2-3 tbsp diced green onions
- 2-3 tbsp chopped cilantro
- ½ avocado diced
- Juice from ½ lime
- Mix all ingredients together.
- Serve immediately.
This is a sponsored post in collaboration with BUSH’S COCINA LATINA® Beans.