Black Bean and Corn Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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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