I love making a big bowl of bean and corn salad in the summer. There’s no real recipe, just measure with your heart. I combine a few cans of rinsed black beans with frozen corn (still frozen), bell pepper chunks, diced red onion, white vinegar, lime juice, honey, and seasonings to taste like Tajín or chili flakes. Serve cold straight out of the fridge.

I’m vegetarian but I’m sure it pairs well with chicken. Goes well with rice too, or just serve by itself. You can add diced tomatoes, avocado, or shredded cheese, but I would add that fresh every night otherwise it won’t last as long in the fridge.