I had some leftover corn and black beans from the Quesadilla Casserole yesterday, so I Googled "corn & black beans" and found this black bean and corn salad recipe from Rachael Ray. It looked tasty, so I decided to give it a shot, adapting just the smallest bit. Yum!
Ingredients:
2 cups black beans
2.5 cups corn kernels
1/2 red onion, chopped
1/2 spicy red pepper, chopped (The original recipe called for a red bell pepper; I didn't find one at the market, but I think that would be great.)
1.5 teaspoons ground cumin
salt and black pepper to taste
2 teaspoons Tabasco sauce
1 lime or lemon, juiced
*After making this, I think next time it would be really good to add cilantro and a fresh tomato chopped. Also, more black beans would be a great addition.
Combine ingredients & allow to sit for at least 15 minutes so flavors can blend.
We ate this with some baked chips for lunch.
2 cups black beans
2.5 cups corn kernels
1/2 red onion, chopped
1/2 spicy red pepper, chopped (The original recipe called for a red bell pepper; I didn't find one at the market, but I think that would be great.)
1.5 teaspoons ground cumin
salt and black pepper to taste
2 teaspoons Tabasco sauce
1 lime or lemon, juiced
*After making this, I think next time it would be really good to add cilantro and a fresh tomato chopped. Also, more black beans would be a great addition.
Combine ingredients & allow to sit for at least 15 minutes so flavors can blend.
We ate this with some baked chips for lunch.