Super Fast Black Bean & Corn Salad (Rachael Ray) - cooking recipe

Ingredients

1 (14 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 (about half a palm full)
1 -2 teaspoon hot sauce (Tabasco recommended)
1 lime, juice of
1 -2 tablespoon vegetable oil (approximately) or 1 -2 tablespoon olive oil (approximately)
salt and pepper
1/4 cup fresh cilantro

Preparation

Combine all ingredients except cilantro in a bowl.
Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss.
Sprinkle with cilantro and serve.