Black Bean and Corn Salad
2 cans corn, drained
1 teaspoon paprika
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 1/2 tablespoons fresh lime juice
2-3 tbsp salsa
2 (15 1/2-ounce) cans black beans, rinsed and drained
1 cup roasted tomatoes with green chilies
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Heat oil in a skillet over medium heat. Add corn and paprika; cook 10 minutes. Combine oil, vinegar, lime juice, salsa, salt, and pepper in a bowl. Mix in the remaining ingredients.
Based on a recipe from Coastal Living.