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Black Bean and Corn Salad- Rachel Ray Recipe

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This recipe for Black Bean and Corn Salad- Rachel Ray is from The Davis Family 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 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 sauce, just eyeball the amount (recommended: Tabasco) OR adjust to taste
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
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:
15 min
Personal Notes:
Personal Notes:
I have used canned corn instead of frozen.
Have also used Italian salad dressing instead of the lime & oil dressing

 

 

 

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