Black Bean and Corn Salad Recipe
When time is tight but flavor is non-negotiable, this zesty bean and corn salad comes to the rescue. With just a handful of ingredients and zero cooking, it’s ready to serve faster than you can set the table—seriously! Perfect for busy weeknights or a last-minute addition to any meal.
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
Directions
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!
