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"Hunger is the best sauce in the world."--Cervantes

Black Bean and Corn Salad Recipe

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This recipe for Black Bean and Corn Salad is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can 14 oz black beans, rinsed and drained
2 c frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 t ground cumin
2 t hot sauce
1 lime, juiced
2 T vegetable or olive oil
Salt and pepper to taste
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is very easy.

 

 

 

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