RACHAEL RAY'S BLACK BEAN AND CORN SALAD

Rachael Ray's Black Bean and Corn Salad image

Make and share this Rachael Ray's Black Bean and Corn Salad recipe from Food.com.

Provided by rickoholic83

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 1/2 ounce) can 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
2 teaspoons Tabasco sauce
1 lime, juice of
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

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

Nutrition Facts : Calories 330, Fat 8.6, SaturatedFat 1.2, Sodium 25.2, Carbohydrate 58.1, Fiber 10.7, Sugar 1.6, Protein 12.3

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