Simply Delicious

Black Bean and Corn Salad: A Simple Recipe

(courtesy of Rachael Ray)

Ingredients*

1 can (14 oz.) 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)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

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 also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

(*I adapted this recipe to what I had on hand and it was just as good! I omitted the red pepper and used a can of corn instead of frozen corn. And I didn't really measure anything. I recommend making it to your taste!)