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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corn and Black Bean Salad Recipe

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This recipe for Corn and Black Bean Salad is from The aron/dinner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can, 14 ounces ; 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 ; half a palm full
2 teaspoons hot sauce ; just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil ; eyeball it
Salt ; and peppe
Directions:
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 quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Personal Notes:
Personal Notes:
I used a large package frozen corn

 

 

 

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