Black Bean and Corn Salad
As shared from the kitchen of Once Upon a Plate
4 generous servings
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, finely chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, such as Tabasco. (I use a little less)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
* My additions (optional): Cubed, ripe avocado and chopped cilantro stirred in right before serving.
Method:
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.
Rachael says: "The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!"
Recipe adapted from Rachael Ray.
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