Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

Spicy Black Bean Corn Salad

This recipe came from The Washington Post:

I have adapted the recipe, leaving out the chicken, and then serve it as a "chip n' dip" kind of dish.

Ingredients:

• 1 1/2 cups frozen corn (I just rinse with cold water to thaw it a bit)
• One 1-pound, 13-ounce can black beans, rinsed and drained (about 3 cups) 
• 4 scallions (also known as green onions), ends and tough green tops trimmed, thinly sliced (about 1/2 cup) 
• 1 red, yellow or orange bell pepper, cored, seeded and diced (about 1 cup) 
• 1/2 red onion, chopped into small pieces 
• 3 T. Lime juice (from the bottle)
• 1/4 cup olive oil 
• 1 teaspoon ground cumin, or more to taste 
• Salt to taste
• Ground black pepper to taste 

Combine ingredients and refrigerate for at least 30 minutes (may be made the day before serving).

I LOVE all the onion in it! And it is such an easy dish to throw together. I like to let it "sit" in the fridge over night. The flavors just combine so nicely, and it is plenty good to eat after a few days too (if there is any leftover). The spicy description does refer more to flavor than "heat."

Carrie