Black Bean and Corn Salad - Rachael Ray

By á-46

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
• !

Details

Servings 4

Preparation

Step 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