Mexican Black Bean & Corn Salad

Ingredients

• 1 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1 clove garlic, finely chopped
• 1/2 tsp. ground cumin
• 1 can (19 oz.) black beans, rinsed and drained
• 1 can (11 oz.) whole kernel corn, drained
• 2 Tbsp. lime juice
• 1 Tbsp. chopped cilantro (optional)
• 1-1/2 tsp. grated lime peel (optional)
• Salt and ground black pepper to taste

Directions

1. Melt I Can't Believe It's Not Butter!® Spread in 10-inch nonstick skillet over medium-high heat and cook onion, red pepper, garlic and cumin, stirring occasionally, until vegetables are tender, about 3 minutes. Combine vegetable mixture with remaining ingredients in serving bowl. Serve warm, at room temperature or chilled.