Thursday, August 16, 2012

Black Bean and Corn Salad

1 can black beans, rinsed and drained
2 cups frozen corn
1 small red bell pepper, seeded and chopped
1/2 small red onion, chopped
2 tsp tabasco
1 lime, juiced
2 tbsp olive oil
salt and pepper to taste
Combine all in a bowl and let stand 15 minutes for corn to defrost.  Toss and serve. 
Serve chilled.

Adapted based on a recipe by Rachael Ray

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