Rachael Ray's Black Bean and Corn Salad Recipe #205326
A quick and easy salad that is perfect with any Mexican dish.
by rickoholic83
15 min | 15 min prep
SERVES 4
- 1 (14 1/2 ounce) can 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 Tabasco sauce
- 1 lime, juice of
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 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 place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!
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5 stars