Saturday, September 6, 2008

Black Bean and Corn Salsa

From Rachael Ray (I made some modifications)

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, half a palm full
1 lime, juiced
2 tablespoons italian dressing
Salt and pepper

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!

1 comment:

Hayley said...

Ohh this looks like a good one. I already know that I will love it just by looking at the ingerdients. I can't wait to try it.