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Black Bean and Corn Salad

1 can black beans - (14 oz) -- rinsed, drained
2 cups frozen corn kernels
1 small red bell pepper -- seeded, chopped
1/2 red onion -- chopped
1 1/2 teaspoons ground cumin
2 teaspoons Tabasco hot sauce
1 lime -- juiced
2 tablespoons vegetable or olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste


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!


This recipe yields 4 servings.


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