Name: Black Bean and Corn Salad
Prep time: 10 min
Total time: 25 min
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); 1 lime, juiced; 2 tablespoons vegetable or olive oil, eyeball it; Salt and pepper

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Black Bean and Corn Salad

can, 14 ounces, black beans, rinsed and drained

corn kernels

red bell pepper, seeded and chopped

red onion, chopped

ground cumin, half a palm full

sauce,

lime, juiced

Salt and pepper

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!

Very good salad and great with BBQ. I am adding lime zest and cilantro.<br />

Michele in Lexington Kentucky <br /><br />I added frozen edamame and Sambal <br />Used Wishbone Italian rather than lime and olive oil 

Easy to make. Used canned corn and bottled lime juice. Put in the frig and let the ingredients meld together. I also added some fresh basil and parsley. Tastes great. 

https://www.foodnetwork.com/videos/smoky-black-bean-corn-salad-0171032

Cumin adds smoky flavor but no heat to Rachael's black bean and corn salad.

Black Bean and Corn Salad

Prep Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Rachael Ray : Food Network

Ingredients

Instructions

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