This colorful black bean salad features the convenience of canned black beans and can be served with chips as an appetizer or as a topping for steak.
Makes about 2 3/4 cups
1 (15-oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
2 to 3 jalapeño peppers, seeded and minced
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground MCCORMICK Gourmet Collection Black Peppercorns
1. Stir together all ingredients in a large bowl. Cover and let stand at room temperature until ready to serve.