Hey Reader!

Stop buying the sad grocery store salsa.

​Black Bean and Corn Salad is the kind of thing that shows up at a cookout and gets more attention than the main dish: bright, crunchy, and tossed in a cumin lime dressing that somehow makes everyone ask what's in it. It's also a side dish, a taco topping, a chip dip, and a meal prep lunch. All at once.

It's ready in 15 minutes. Ten ingredients. One bowl.

Toss together black beans, sweet corn, red bell pepper, red onion, jalapeño, and cilantro. Whisk the dressing, lime juice, olive oil, garlic, cumin, salt, and pepper. Pour it over, and stir. Refrigerate for 30 minutes if you have the time, or serve it right away if you don't. Dice some avocado just before serving if you want it creamy. Crumble cotija on top if you want it salty. It's hard to mess up.

Make it the morning of a BBQ, and it'll taste even better by the time you eat.

👉 Get the full recipe here​