Black Bean and Corn Salad
How easy can a recipe be? Well, this one absolutely fits the bill – AND it’s fresh and gluten-free. It’s perfect for a quick side on a warm day or a fall tailgate or can be served as a salad all on its own. And if you are adventurous, you can even serve it up with some morning eggs (with extra hot sauce, of course).
1 can, 14 ounces, black beans, rinsed and drained
1 cup frozen corn kernels
1/2 red bell pepper, seeded and chopped
2 scallions finely chopped
2 teaspoons hot sauce
1/2 lime, juiced
¼ c cilantro finely chopped
1 tablespoons vegetable or olive oil
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 20 minutes for corn to defrost and flavors to combine, then toss and serve. You also can refrigerate overnight and add a toss of olive oil and a couple of rough chops of cilantro for the serve!