Disclaimer:  No!  this is not salad made of people (re Soylent Green–an amazing movie!).

This is a variation of a recipe I created for a family Thanksgiving in 2002.  You can also add lettuce, tomatoes and avocado to serve.  (The dish doesn’t store well with lettuce, tomato and avocado, so if you plan on eating it over several days, just add these later at serving.)

• 1 can black beans (drained and rinsed)
• 1 C corn (from 2 cobs—cooked, or a small can/drained, or 1 C of frozen corn that is thawed.  I like it roasted on the cob.)  Do you need to blanch corn if using frozen?  No, it is already blanched.  If you want to be really fancy, use a can of whole baby corn and cut it into bit sized pieces.
• 1 C chopped cilantro
• ½ C chopped pepper (red and green are best for color)
• ½ a jalapeno chopped fine
• ½ red onion diced
• ¼ C lime juice (from 1-2 limes or bottled)–use more if you like more tang
• 2-3 t Pico de Gallo spice (or a selection of chili powder, cayenne powder, salt, pepper to taste)
• 3 T olive oil

Combine all and let set for at least 15 min before serving.  Taste. Adjust seasonings as needed.

This makes about 4 side servings, so you may want to double it for a larger crowd.