Rachael Ray's Black Bean and Corn Salad
photo by Boomette
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can 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
- 2 teaspoons Tabasco sauce
- 1 lime, juice of
- 2 tablespoons extra virgin olive oil
- 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 place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 7 more reviews
RECIPE SUBMITTED BY
Stacee R.
United States