We tried this Rachel Ray recipe tonight and we ate the whole thing! We didn't feel guilty though b/c it was all veggies. ;)
1 can, 14 ounces, 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 hot sauce Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
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 also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
We served it along side Bake BBQ Salmon (2 filets baked @ 375 degrees for 20 minutes, basted with some BBQ sauce right before it went in the oven.)
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