Black Bean and Corn Salad

We’re happy to share another recipe sent to us from member Darleen Harens. This was found on the Food Network, and it’s a great way to use some of the corn you may have frozen.
1 can Black beans, (14 ounce) rinsed and drained
2 cups frozen Corn kernels
1 small Red bell pepper, seeded and chopped
1/2 Red onion, chopped
1 Avocado, chopped (optional)
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
1. Combine all ingredients in a bowl.
2. 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!

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