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Black Bean And Corn Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Black beans - (14 oz) - rinsed, drained

  2. 2 cups 125g / 4.4oz Frozen corn kernels

  3. 1 cup 146g / 5.1oz Red bell pepper - seeded, chopped (small)

  4. 1/2 Red onion - chopped

  5. 1 1/2 teaspoons 7 1/2ml Ground cumin

  6. 2 teaspoons 10ml Tabasco hot sauce

  7. 1 Lime - juiced

  8. 2 tablespoons 30ml Vegetable or olive oil

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

  3. This recipe yields 4 servings.

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