Black Bean Salad

This salad comes with memories of being at home and eating my mom’s delicious food. It can be whipped up quickly, and many of the ingredients have a good shelf life so you can throw this dish together in a moments notice! For me, that was last Sabbath when I needed to take something to the fellowship meal!

2 cans black beans
1/2 cup corn (may use frozen, just thaw it out by running water over it in a sieve)
1/4 cup chopped cilantro
1/4 cup diced onion
1/4 cup diced bell pepper
1 lime freshly squeezed
1 tsp onion powder
1 tsp garlic powder
1/4 tsp salt

Mix ingredients in a bowl and chill in refrigerator for one hour prior to serving.

Note: This recipe is easy to adjust with whatever ingredients you have. Cooked quinoa, and diced avocado would have been a welcome addition.