Black Bean and Corn Salad

I’ve been wanting to make homemade salsa for a while now, but was honestly intimidated by a lot of the authentic Mexican recipes. I came across Rachael Ray’s Black Bean and Corn Salad recipe with intentions of topping a turkey burger yet it ended up being so good on its own, Allie and I ended up eating it for lunch as is! This is a great appetizer, especially if you’re hosting a get together with friends…easy to throw together and tasty, especially if you serve with tortilla chips.

1 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 hot sauce (Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
I also added half of a tomato, chopped and an avocado to make it more like salsa

Chop the veggies!

Drain the black beans and combine all the ingredients in a large bowl.

Add the cumin and hot sauce! Season with salt and pepper.

Toss. Let stand for 15 minutes before serving to allow the frozen corn to defrost and flavors set. Easy, quick, tasty and healthy! Enjoy!

Sprinkled with Love,


2 Responses to “Black Bean and Corn Salad”


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