• 1/4 cup onion, finely chopped

• 1-2 tablesppoons lime juice

• 1 can black beans, drained and rinsed, or 2 cups cooked beans

• 1 bell pepper, chopped

• 1 ear of corn, husk removed and cut off the cob

• 1/2 - 1 jalapeno

• 2 tablespoons olive oil

• 1/2 teaspoon cumin

• salt & pepper to taste

• 1/2 bunch cilantro, finely chopped (optional)

• hot sauce to taste (optional)

1. Wash the produce.

Tips: use a serrated knife, known as a bread knife, to saw the kernels of corn off the cob. Wear gloves while cutting the jalapeno. 

2. To mellow out the onion, place the finely chopped onion in a bowl and add lime juice and a sprinkle of salt. Set it aside for a few minutes. 

Tip: to get more juice from your lime, roll it across a hard surface, like your counter top, while pressing down on it to release the juice. 

3. Add black beans, bell pepper, corn, jalapeno, olive oil, cumin, salt and pepper. Taste and adjust the seasoning as needed. 

4. Sprinkle with cilantro and hot sauce, if using. Serve with love! 

Serve on top of salad greens or between warmed tortillas. Serve it as a side dish to your favorite protein and veggies.

Leftovers can be stored in the fridge up to 3 days.