Black Bean and Corn Salad

How easy can a recipe be?  Well, this one absolutely fits the bill – AND it’s fresh and gluten-free. It’s perfect for a quick side on a warm day or a fall tailgate or can

How easy can a recipe be?  Well, this one absolutely fits the bill – AND it’s fresh and gluten-free. It’s perfect for a quick side on a warm day or a fall tailgate or can be served as a salad all on its own.  And if you are adventurous, you can even serve it up with some morning eggs (with extra hot sauce, of course).

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

1 cup frozen corn kernels

1/2 red bell pepper, seeded and chopped

2 scallions finely chopped

2 teaspoons hot sauce

1/2 lime, juiced

¼ c cilantro finely chopped

1 tablespoons vegetable or olive oil

Salt and pepper

Combine all ingredients in a bowl. Let stand at least 20 minutes for corn to defrost and flavors to combine, then toss and serve. You also can refrigerate overnight and add a toss of olive oil and a couple of rough chops of cilantro for the serve!

Facebooktwitterredditpinterestlinkedinmail
Karen Shayne
Karen Shayne is the Publisher and CEO of Unconditionally Her. Karen began her work in media production creating award-winning healthcare segments for Nashville-based CBS and NBC affiliates. She has also been featured in HuffPost, AOL/Yahoo, People Magazine, Nashville Business Journal, Hope For Women Magazine The Doctors Channel, Healthline, and ABC Chicago. Karen served as Founder of the Women Survivors Alliance and serves as Executive Producer of the UNTOLD Project. Karen has been awarded over the years for her work with cancer research and survivorship programs nationwide.
Karen Shayne on FacebookKaren Shayne on InstagramKaren Shayne on LinkedinKaren Shayne on Twitter