Black Bean and Corn Salad

During the week I like to have a few quick and healthy recipes on hand. This black bean and corn salad was terrific and packed with great, bright, and fresh flavors that will have you thinking of summertime.

While there are many ways to go about making a bean and corn salad, this time I followed along from Rachael Ray’s version. Her recipe is a breeze to prepare and is perfect on its own or as an addition to your meal. It went so quickly I am thinking about making it again this week and might even try some jalapeños for more of a kick.

Ingredients: (yields 4 servings)

• 1 can, 14 ounces, low sodium black beans, rinsed and drained
• 2 cups of frozen corn kernels
• 1 small red bell pepper, seeded and finely chopped
• 1/2 red onion, finely chopped 
• 1 1/2 teaspoons of ground cumin
• 2 teaspoons of hot sauce
• 1 lime, juiced
• 2 tablespoons of olive oil
• salt and pepper to taste
• cilantro for garnish (optional)