This super fresh and deliciously fragrant salad is a wonderful side dish to quesadillas, enchiladas, or carnitas. A tex mex delight, this recipe can be made with frozen corn or later in the summer with corn cut right off the cob. Bring to a potluck or picnic and make it a day in advance, so the flavors have time to meld together. I love this salad because it's super quick and involves minimal chopping- making it the ideal side dish that will serve a crowd. Other times I'll make it just for myself and store it in a big tupperware in the fridge and snack on it for several days in a row. Make it tonight or make it in two weeks - either way get the recipe now, read more

Corn & Black Bean Salad
From Guy Fieri

2 cans black beans, drained, about 30 ounces
1 can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1/4 cup diced mango
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Mix all ingredients in a bowl and refrigerate for at least 1 hour. Enjoy.

Serves 6-8.

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