This is a throw together salad I make when I'm serving mexican food, burgers, or just need a quick and healthy side dish.
1 can pinto beans
1 1/2 cup fire roasted or sweet frozen corn
2 tbsp diced fresh cilantro
1 tbsp olive oil (I picked up a chipotle olive oil at the olive oil bar down the street, which is great!)
1 tsp white wine vinegar
dash of salt
dash of chili powder
Drain and rinse beans (you can also use black or kidney beans). Add all other ingredients together and allow to sit and corn to defrost. I often add avocados and/or red bell peppers to the mix to add some color and taste.