Black Bean and Corn Salad

This spicy salad is a favorite with tacos or quesadillas in my house. Try adding more red pepper or hot sauce if your tastes run a little more on the hot side.
  • 1 - 15 oz. can black beans, rinsed and drained
  • 1 c. frozen sweet corn, thawed and drained
  • 1/2 c. sliced green onion
  • 1/2 c. diced red pepper
  • 1/2 c. salsa -- choose the intensity based on your preferences
  • 2 T. olive oil
  • 1-2 tsp. lime juice
  • crushed red pepper or hot sauce to taste

Combine black beans, sweet corn, onion and pepper in a medium-sized bowl. Set aside.

Mix remaining ingredients in a screw-top jar. Position the lid on the jar and shake vigorously to mix. Pour the dressing onto the prepared vegetables and toss to coat. Refrigerate at least 2 hours before serving to allow the flavors to blend.

  • Yields: 4-6 servings
  • Preparation Time: 15 minutes plus chilling time
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