"Life is either a daring adventure or nothing..." -Helen Keller
 
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!
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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.

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