corn and bean salad

corn and bean salad

This corn and bean salad goes great with fish tacos – any type of taco actually. It’s also very simple.

Corn and Bean Salad

(taken from Rachael Ray; click here for recipe)

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) (We ran out of Tabasco and used instead 2 teaspoons of white vinegar and 1/4 teaspoon of cayenne. If you don’t want the salad to be spicy at all, just add the vinegar)
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil, eyeball it
  • Salt and pepper

Method:

  1. Combine all ingredients in a bowl.
  2. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
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