Corn & Black Bean Salad Recipe by Elyse Rose
 Ingredients 1 can corn 1 can black beans 1/2 red onion, diced 1/2 red pepper diced 1 tsp olive oil Plain hot sauce to taste (I used Goya) 2 tsp cumin 1 can corn 1 can black beans 1/2 red onion, diced 1/2 red pepper diced 1 tsp olive oil Plain hot sauce to taste (I used Goya) 2 tsp cumin Cooking Instructions 1 Drain canned corn, put into bowl. Place black beans into bowl. Add red onion,red pepper, olive oil, cumin & hot sauce. Mix. Taste to see if you want to add more hot sauce or more cumin. Refrigerate for at-least an hour before serving. You could also use 1/2 a bag of frozen corn. 1 Drain canned corn, put into bowl. Place black beans into bowl. Add red onion,red pepper, olive oil, cumin & hot sauce. Mix. Taste to see if you want to add more hot sauce or more cumin. Refrigerate for at-least an hour before serving. You could also use 1/2 a bag of frozen corn. 1 Drain canned corn, put into bowl. Place black beans into bowl. Add red onion,red pepper, olive oil, cumin & hot sauce. Mix. Taste to see if you want to add more hot sauce or more cumin. Refrigerate for at-least an hour before serving. You could also use 1/2 a bag of frozen corn. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 02, 2023 00:49 USA I don't like to put measurements on seasoning..do as you feel. I try to have pictures every step of the way. Comments Similar Recipes Black Bean Salad Black Bean Salad Great as a stand alone salad, with eggs at breakfast, or added in a taco with fish/beef/chicken. Or if you are like me, if you open the fridge door and just want a little snack.. 😊 Jenny Bean and corn salad in cumin-lime dressing Bean and corn salad in cumin-lime dressing I love trying heirloom varieties of beans and wanted to create a bright salad with interesting, contrasting textures. I used San Franciscano beans, which are imported from Mexico by the company Rancho Gordo. Canned pintos or black beans should work as a substitute. 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