BLACK BEAN AND CORN SALAD BY JOY EVANS VIA RACHAEL RAY

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BLACK BEAN AND CORN SALAD BY JOY EVANS VIA RACHAEL RAY image

Categories     Salad     Vegetable     Side     Low Carb     Quick & Easy

Yield 4 4

Number Of Ingredients 9

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 (Tabasco recommended)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

  • 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. 3. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate. WW Points: 2 Points

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