Corn and Beans

I was sorely tempted to post a recipe for Succotash with today’s block. But I think you’ll enjoy this more. I like to bring it to picnics and pot luck suppers. It’s always the most colorful dish on the table!

Black Bean Corn Salad

2 14-ounces cans of black beans, rinsed and drained
4 cups frozen corn kernels
1 red bell pepper, seeded and chopped
1 firm tomato, seeded and chopped
1 red onion, chopped
2 teaspoons cumin
2 teaspoons hot sauce (I prefer Cholula)
The juice of two fresh limes
3 tablespoons extra virgin olive oil

Combine all ingredients in a large bowl. Let stand at least 15 minutes for corn to thaw and flavors to combine, then gently toss and serve.