Bean, Corn, and Tomato Salad
| dish: salad|
Sauté leek, garlic and peppers in olive oil until soft. Add corn and cook over medium low heat until warmed through, about five minutes. Add lime juice and continue to cook on low heat. Add warm beans and a splash of leftover bean liquid if available (up to 1/6 cup). Continue cooking, stirring to combine flavors. Toss in chopped tomatoes and remove from heat. Season with salt and pepper. Add chopped cilantro and cheese as desired.