Rachael Ray Black Bean and Corn Salad Recipe
This black bean and corn salad from Rachael Ray is packed with fresh ingredients that bring everything together in the best way!The combo of crisp corn, hearty black beans, and juicy tomatoes makes every bite a mix of textures.A little red onion adds just the right amount of sharpness, but soaking it in cold water for a few minutes takes away any harsh bite.Chopped cilantro gives this salad a fresh boost, but if you’re not a fan, flat-leaf parsley works well too.Letting it sit for at least 30 minutes before serving allows the flavors to blend, making it even better!
Servings: 4
Ingredients
- 1 can Black Beans 14 oz., rinsed and drained
- 2 cups Frozen Corn Kernels
- 1 Red Bell Pepper seeded and chopped
- 1/2 Red Onion chopped
- 1 1/2 tsp Ground Cumin
- 2 tsp Tabasco Sauce
- 1 Lime juice of
- Salt to taste
Instructions
- Start by gathering all your ingredients.
- Chop the red bell pepper and red onion into small pieces.
- In a large bowl, combine the black beans and frozen corn.
- Make sure the corn is thawed before mixing.
- Add the chopped red bell pepper and red onion to the bean and corn mixture.
- Mix well to evenly distribute the vegetables.
- Sprinkle in the ground cumin and add the Tabasco sauce.
- Stir until the spices are thoroughly mixed with the other ingredients.
- Squeeze the lime juice over the salad and add salt to taste.
- Give it one final stir to ensure all flavors are combined.