Black Bean and Corn Salad

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

Juice of 1 lime equivalent to 2 tablespoons lime juice concentrate