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Potlucking it

Get your groaning out of the way. This is a recipe from love-her-or-hate-her Rachael Ray, perfect for a 4th of July party. Or to be more precise, the 5th of July, which is when I will be making it and taking it to our friends' BBQ.

Black Bean and Corn Salad

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
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
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!

Comments

Brianne said…
Let me start off with an apology. I'm sorry - but I refuse to think of this as Racheal Ray's recipe. The first time I had this was at Brett's sister Jill's apartment in Lawrence, around the time I first met Brett. This is Jill's recipe gosh darnit! :) hehe We made this last week. Scrumptious isn't it?
5:23 AM
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