Black Bean & Corn Salad
Author: 
Recipe type: salad, appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 14 oz can black beans, rinsed and drained
  • 2 cups frozen corn kernels (preferably Trader Joe's frozen roasted corn)
  • 1 small red pepper, seeded and chopped
  • ½ red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 3 Tbsp cilantro, chopped
  • 1½ tsp ground cumin
  • salt & pepper to taste
  • 1 lime, juiced
  • 2 Tbsp olive oil
Instructions
  1. Combine all ingredients in a bowl.
  2. Let stand at least 15 minutes before serving to allow corn to defrost and flavors to combine.
  3. Tip: can be made a day ahead, but I would omit the cilantro until the day of to keep it looking fresh.
Notes
This is another easy recipe in terms of proportions, go with whatever amount seems right to you, I don't actually measure any of the amounts before combining. Rachel Ray uses a couple of dashes of hot sauce instead jalapeno, I prefer the pepper. You can remove seeds or leave some in to retain some heat. Note: This is called a "salad", but I often serve it with chips as an appetizer.
Recipe by The Meanest Momma at http://themeanestmomma.com/2011/06/16/black-bean-corn-salad/