Elle Can't Cook: Black Bean Salsa Salad

The non-cook (me) and bad photog (me) returns again! Apparently I was getting in the mood for Cinco de Mayo earlier this week when I made this salad. This is super, super easy to whip up. I took a big shortcut here but I prefer the homemade version (included as well).

I opened a can of corn (drained and used half, but use more if you're a corn fan), black beans (drained, rinsed), and a can of Rotel. I added a squeezed lime and a 1/2 teaspoon cumin to all of this in a bowl and stirred it. If I make this from "scratch" I use salsa, diced green peppers, onions, tomatoes, green chilli and add to the corn and black beans. This is best if it sits overnight and can be eaten as a dip with tortilla chips.

I used grilled chicken and made a salad but this recipe is so versatile, I've used it as a dip, just on chicken with melted cheese, and with tacos/burritos/etc. Muy delicioso!