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
Directions:
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: and modified on Friday July 24th, 2009
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