Tuesday, June 19, 2012

Black Bean and Corn Salad

I've been looking for a good black bean and corn salad and found this one yesterday. We had family over for dinner and I was making tacos but wanted some sort of side to go with them. This is super fast (it should be, it's from Rachael Ray) and easy. It's also made with things I usually have on hand so I can make it just about anytime.

Black Bean and Corn Salad
modified from Rachael Ray

1 can black beans, rinsed and drained
2 c frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 small red onion, chopped
1 avocado, chopped
1 1/2 tsp ground cumin
2 tsp hot sauce
1 lime, juiced
2 Tbsp olive oil
salt and pepper
small handful cilantro, chopped

Combine all ingredients in a bowl. Let stand at least 15 minutes at room temperature for corn to fully defrost and flavors to combine, then toss and serve. Can also be made further ahead and put in the fridge; let come to room temp and toss before serving.

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