Black Bean and Corn Salad or Salsa
Serve this delicious salad alongside your favorite barbeque or Mexican dish. Great as a salsa with corn chips too!
Servings: 6
Ingredients
- 1 (14 oz.) can black beans rinsed and drained
- 2 c. frozen corn kernels
- 1 sm. red bell pepper seeded and chopped
- 1/2 red onion chopped
- 1 1/2 tsp. ground cumin
- 1 tsp. Tabasco
- 1 lime juiced
- 1 T. vegetable oil
- salt and pepper to taste
Instructions
- In a large bowl, gently toss all ingredients until combined. Let stand at least 15-30 minutes to allow the corn to fully defrost and the flavors to marry. The corn will place a quick chill on the salad as it defrosts.
- Toss and garnish with chopped cilantro if desired. Serve as a side salad or an appetizer with corn chips.
- No need to refrigerate unless you have leftovers, enjoy!
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