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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!
Course: Appetizer, Salad
Cuisine: American, Mexican
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!