Black Bean and Corn Salad

Mexican Salad Recipes

1 14oz. can black beans, rinsed and drained 2 c. frozen corn kernels 1 small red bell pepper, seeded and chopped 1/2 red onion, chopped 1 1/2 teaspoons ground cumin 1 teaspoon hot sauce like Tobasco (or to taste) 1 lime, juiced 2 tablespoons vegetable or olive oil Salt and pepper

This is such a snap to prepare - keep the ingredients on hand for last-minute picnics! Featured at the 2009 Uwchlan Hills Teacher Appreciation Luncheon ("UH-loha! Luau") 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! Even better if made the day before.

Submitted by Gretchen Grant
Contributed on: Monday May 11th, 2009 and modified on Friday July 24th, 2009