Black Bean and Corn Salad
By smclane
Rate this recipe
5/5
(1 Votes)
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
- 2 teaspoons hot sauce (recommended: Tabasco)
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil
- Salt and pepper
Details
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!
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