If using canned beans, drain and rinse. I mix it up sometimes and add other bean varieties. In this picture, I used black beans and red kidney beans.
Next, defrost the frozen corn by placing in a colander and running warm water over it.
Combine beans, corn, and salsa in a pot and cook over medium heat for 5 minutes to heat thoroughly. If you like it with a little more liquid, add veggie broth. I never add broth unless serving with cornbread (link to cornbread recipe below). That's because I like to crumble the cornbread and let it soak up the seasoned juices.
Top with cilantro and fresh lime juice. Serve warm and enjoy!
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