Ingredients
1-1/2 cups frozen corn, thawed1 cup frozen peas, thawed1/2 teaspoon ground cumin1/8 teaspoon dried oregano1 tablespoon olive oil1 can (15 ounces) black beans, rinsed and drained1 medium tomato, chopped1/3 cup chopped red onion1/4 cup lime juice1 tablespoon Dijon mustard1 garlic clove, minced1/2 teaspoon salt2 tablespoons minced fresh cilantroTortilla chips
Preparation
In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion.
In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.
