Mexican Corn and Bean Salad
I adore Mexican food, but sometimes it can be a bit stogy, heavy refried beans and rich Spanish rice are not always refreshing during the summer. This salad is lighter than those traditional side dishes but just as substantial and filling. Charred corn, creamy black beans and sweet little cherry tomatoes are the base of this salad, some herbage is thrown in and everything is dressed with a little lime juice, olive oil and chili powder. I prefer to serve this salad slightly chilled, but it’s just as good at room temperature just after it comes together.