Black Bean And Corn Salad

Recipe Ingredients

1		Black beans - (14 oz) - rinsed, drained
2 cups	125g / 4.4oz	Frozen corn kernels
1 cup	146g / 5.1oz	Red bell pepper - seeded, chopped (small)
1/2		Red onion - chopped
1 1/2 teaspoons	7.5ml	Ground cumin
2 teaspoons	10ml	Tabasco hot sauce
1		Lime - juiced
2 tablespoons	30ml	Vegetable or olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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!

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D28) - from the TV FOOD NETWORK

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