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Black Bean and Corn Salad

Black Bean and Corn Salad


INGREDIENTS
14 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
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1 1/2 teaspoons ground cumin
2 teaspoons hot sauce (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
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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 quickchill on this easy side-salad as it defrosts -- no need to refrigerate!



Juice of 1 lime equivalent to 2 tablespoons lime juice concentrate

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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon