Black Bean and Corn Salad

(from AmericnJewl’s recipe box)

Source: Rachael Ray (Food Network)

Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people

Categories: not tried, party, picnic, salad, side dish, vegetarian

Ingredients

  • 1 can, 14 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin, half a palm full
  • 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil, eyeball it
  • Salt and pepper

Directions

  1. Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts — no need to refrigerate!

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