Spicy Black Bean Salad

Yummy, nutritious, and quick - with a kick! 

 

Spicy Black Bean Salad: 

1 - 19 fl. oz. (540 mL) can black beans 

One 12 fl. oz. (314 mL) can niblet corn, drained

3 tbsp. (45 mL) finely chopped jalapeño peppers (jarred, canned, or fresh

1 tbsp. (15 mL) chili flakes 

Parsley, stemmed and chopped, as needed

Combine at least 1 hr. in advance of serving. Cover and refrigerate. Sprinkle and combine with parsley, if you feel the urge. No need to dress this.

For a different version of this excellent dish, see Beans, Bacon, and Sprouts.