Rachael Ray's Black Bean and Corn Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick and easy salad that is perfect with any Mexican dish. Ingredients:
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 |
Directions:
1. Combine all ingredients in a bowl.
2. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
3. The corn will place a quick chill on this easy side-salad as it defrosts-no need to refrigerate!
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