Rachael Ray'S Black Bean And Corn Salad - cooking recipe

Ingredients

1 (14 1/2 ounce) 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 Tabasco sauce
1 lime, juice of
2 tablespoons extra virgin olive oil
salt and pepper

Preparation

Combine all ingredients in a bowl.
Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
The corn will place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!