So, here is the story behind this Black Bean & Corn Salad and how Rachael Ray came to our rescue...
Hubby and I were invited to a birthday dinner for a friend - it was Mexican themed - and we were told to bring a dish if we wanted to, but no pressure. WELL - if you know Hubby and me, you know that we never show up empty handed not because it's polite to bring a dish but because we love to create dishes. We had a great plan that included some gorgeous slow cooked red beans that had been sitting in the crock pot all day. As we were getting ready to throw the appetizer together before heading out the door, we realized our gorgeous slow cooked beans were still hard - nooooo.
We needed a back up so I ran to the pantry and saw the black beans and then quickly did some Googling and found Rachael Rays Black Bean & Corn Salad. We showed up with this salad (*actually served it with tortilla chips as a dip) and everyone loved it. I hope you do too...Enjoy!!!
recipe from Food Network
What You need:
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
2 teaspoons hot sauce
1 lime, juiced
2 tablespoons olive oil
Salt and pepper
What you do:
Combine all the salad ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
*optional: serve with tortilla chips as a dip