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Black Bean and Corn Salad


  • 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


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!