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Black Bean and Corn Salad

It takes only minutes to make this sassy southwestern salad.

Ingredients

  • 1 can black beans (14 ounces), 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 palmful)

  • 2 teaspoons hot sauce, such as Tabasco (eyeball it)

  • 1 lime, juiced

  • 2 tablespoons vegetable oil or olive oil (eyeball it)

  • Salt and pepper

Preparation

Combine all the ingredients in a bowl. Let stand for at least 15 minutes for the corn to fully defrost and the 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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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...