Mexican Corn Salad

Add a bit of the pepper brine for an extra bit of heat and flavor.

Prep time: 15 minutes  

Chill: at least 1 hour 

2 (15 1/4-oz.) cans corn, drained

1 cup fresh pico de gallo

1/3 cup olive oil 

3 tablespoons lime juice

3 tablespoons chopped fresh cilantro

2 tablespoons diced pickled jalapeno peppers or canned green chiles

2 teaspoons Mexican seasoning blend

1 (15-oz.) can black beans, rinsed and drained

Garlic salt to taste

Stir together all ingredients in a large bowl. Cover and refrigerate for at least 1 hour for flavors to blend. May be prepared 1 day ahead and stored tightly covered in the refrigerator until ready to serve. Makes 6 to 8 servings.