Southwest Black Bean and Corn Salad

By the vegan bee

1 can black beans, rinsed (or 2 cups cooked)

2 cups frozen corn kernels

1 small red or green bell pepper, chopped

1/2 red onion

1 1/2 tsp cumin

2 tsp hot sauce (or to taste)

1 lime, juiced (or 1 Tbsp bottled juice)

2 Tbsp olive oil

salt and pepper to taste


In a medium bowl, whisk together olive oil, hot sauce, lime juice, and cumin. Add in black beans, corn, onions and pepper. Mix thoroughly to completely coat beans and vegetables. Let sit at room temperature 15 minutes to let corn thaw and flavors combine and then serve.