Nine New French Chains

Mexican Corn and Bean Salad

2 14-ounce cans black beans, rinsed and drained

4 cups frozen corn

Red bell pepper (either 2 small ones or 1 large) seeded and coarsely chopped

1 large red onion, chopped

1/2 teaspoon ground cumin

1 teaspoon hot sauce (we like Cholula, but Tabasco is fine)

Juice from two small limes

2 tablespoons olive oil or vegetable oil

Salt and pepper to taste

Combine all ingredients in a bowl. Let rest at least 15 minutes so the corn can defrost and flavors can combine.  Then toss and serve. You can double or even triple the cumin and hot sauce if you like more heat. This colorful dish is a big hit at pot luck dinners. It will serve 8 to 10 people as a side salad.