Wedesday Night: Blackbean and Corn Salad

We had some blackbeans in the fridge leftover from the weekend, so to go with the leftover steak from Tuesday, last night I made blackbean and sweet corn salad:

15 oz canned black beans, drained
kernels from 2 ears of sweet corn
1/4 red onion, medium dice
5 plum tomatoes [CSA], large dice
1/2 cup salsa (I used the chile morita salsa from WF)
2-4 Tbs hot sauce (I used Valentina)
juice of one lime
2 Tbs olive oil
salt, black pepper, ground cumin and coriander to taste

Combine everything and serve with chips (I fried a couple of corn tortillas and cut them into chips). It'd be even better with some 'tro, but we didn't have that.

This was an excellent partner to the leftover steak and, served on a bed of lettuce with a bit of cheese, could probably work as a main dish on its own.