You know a recipe is well loved when the handwritten card for it is splattered with tomato seeds and vinaigrette drippings. This has long been a favorite at the neighborhood pool among certain parties who sit under a particular umbrella sipping margaritas, eating salsa and tortilla chips, and talking trash. No names, please!
1 (15.5-oz.) can black beans, drained and rinsed
1 ½ cups cooked fresh corn kernels (about 4 ears)
2 tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
½ cup finely diced red onion
2 serrano chiles, seeded and minced
⅓ cup fresh lime juice (3 limes)
⅓ cup olive oil
¼ cup finely chopped fresh cilantro
1 tsp. sea salt
½ tsp. ground cumin
½ tsp. cayenne pepper
Tortilla chips, for serving
1. Combine the beans, corn, tomatoes, bell peppers, onion, and serranos in a medium bowl.
2. Whisk together the lime juice, oil, cilantro, salt, cumin, and cayenne pepper in a small bowl. Pour over the black bean mixture and stir well. Cover and refrigerate until ready to serve. Serve with the tortilla chips.