Recipe: Instant Black-Bean Salad

INSTANT BLACK-BEAN SALAD

"This is an incredibly versatile recipe, as you can tell from the list of optional additions! You can make it different every time."

1 (15 oz.) can black beans, drained and gently rinsed
1 tomato, chopped
1/2 of a large onion, chopped
Juice of 1 lime
Salt and freshly ground black pepper (to taste)
OPTIONAL ADDITIONS:
1 cup corn (canned, cooked, or frozen)
2 to 3 tbsp. chopped fresh cilantro
2 to 3 tbsp. chopped green chilies (or 1 chopped jalapeno)
1 clove garlic, minced
1 tbsp. olive oil

Combine all ingredients in a medium bowl, seasoning to taste with salt and pepper.

Makes 2 1/2 cups (without any optional additions)
Source: Southwestern Soups, Stews, and Skillet Suppers by Judy Hille Walker, Kim Maceachern, and Christopher Marchetti