TEX MEX BLACK BEAN, CORN, AND TOMATO SALAD

2, 15.5-ounce cans black beans (frijoles negros)

2 cups frozen corn, thawed

4 cups (2 pints) cherry or grape tomatoes, sliced in half (multi color make the salad pretty!)

1 cup fresh cilantro leaves, packed and chopped

3 teaspoons cumin

1 ½ teaspoons salt

1 ½ teaspoons black pepper

¼ cup extra virgin olive oil

Juice from 2 large limes

Optional – Add grilled chicken breast for a main dish salad

Combine all of the ingredients together in a large bowl. Mix well and serve.

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