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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Corn & Black Bean Salad Recipe

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This recipe for Corn & Black Bean Salad is from Outdoor Resort Indio Cookbook, 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 & drained (refrigerated)
2 c. frozen corn kernels
1 small red bell pepper, seeded & chopped
1/2 red onion, chopped
1 1/2 tsp. ground cumin
2 tsp. hot sauce (recommended: Tabasco)
1 lime, juiced
2 tbsp. vegetable or olive oil (I use 1 tbsp. of each)
Salt and pepper
Directions:
Directions:
Combine all ingredients in a bowl.
Let stand for 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.

 

 

 

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