I honestly can’t begin to count how many times I’ve made this salad over these past few summer months. And even though autumn is approaching faster than I like to admit, I thought I’d share this recipe. It’s an adaptation of a Rachael Ray recipe, but I change it up slightly nearly every time I make it.
1 can (14 oz) black beans, rinsed and drained
2 cups frozen corn kernals
-you could use fresh corn off the cob too, but I like that the frozen corn kernals cool this recipe down so you can serve it right away if needed
1 small green pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 tsp ground cumin
2 teaspoons hot sauce (Cholula is my favorite!)
1 lime, juiced
2 tablespoons olive oil
salt and pepper
Optional ingredients: cubed pepper jack cheese, diced avocado, grape tomatoes, the possibilities are endless!
Mix up all the veggies in a medium bowl. Sprinkle on the cumin. Drizzle on lime juice & oil. Sprinkle with salt & pepper to taste.
You can eat this on it’s own, throw it on top of a burger, toss it with lettuce & chicken…whatever you want. I’ve yet to find something it didn’t go well with! The version shown here also contains little cubes of pepper jack cheese for an extra kick. I feel like I add something different every time I make this dish!