Simple ingredients combine in an unexpectedly tasty Southwest-inspired mix to make the perfect side dish or dip.
Pour the corn and beans into a strainer over the sink to drain, then rinse them briefly under running water to get the “canned flavor” off. Drain well.
Put all the ingredients except the cilantro into a large bowl and mix well. Cover the bowl and refrigerate at least 8 hours, but (preferably longer) so that each ingredient can release its magic and the flavors develop.
Enjoy your delicious Southwest Salad as a dip with tortilla chips or pork rinds (fried chicharrones), or serve it as a side for grilled meats, pulled pork, etc.
Variations:
As with most salads of this type, the quantities mentions above are mere suggestions, and they can be adjusted to what any particular cook likes and has on hand. Some ideas:
Southwest Salad https://comboplate.net/southwest-salad/