Rachael Ray's Black Bean and Corn Salad
photo by Boomette
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 411.06 g can black beans, rinsed and drained
- 473.18 ml frozen corn kernels
- 1 small red bell pepper, seeded and chopped
- 1 red onion, chopped
- 7.39 ml ground cumin
- 9.85 ml Tabasco sauce
- 1 lime, juice of
- 29.58 ml 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!
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Reviews
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RECIPE SUBMITTED BY
Stacee R.
United States