Black Bean and Corn Salad
Serves 8
Author: Recipe courtesy Rachael Ray Total Time: 25 min
Prep time:
Serving size: 1/2 cup of salad
Calories per serving: 91
Ingredients:
Serving size: 1/2 cup of salad
Calories per serving: 91
1 can 14 ounces, 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 half a palm full
2 teaspoons hot sauces just eyeball the amount (recommended: tabasco)
1 lime juiced
2 tablespoons vegetable or olive oils eyeball it
salt and pepper
Directions:
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!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe/index.html
