This weekend was absolutely amazing and the weather was gorgeous. Yesterday, we went to my friend’s Cinco de Mayo’s Party and it was so nice to have some fun and laugh again. Today for dinner, I made this simple corn and black bean salad which I served with some juicy BBQ ribs. I had the corn salad as my entrée, but my husband loves rice and had to have some.
I take pleasure to share this simple recipe with you, hope you like it.
Corn and Black Bean Salad recipe
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
½ red onion, chopped
1 ½ teaspoons ground cumin
2 teaspoons hot sauce (I use Tabasco)
1 lime, juiced
2 tablespoons Extra Virgin Olive oil
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for the flavors to combine. Toss and serve
Hope you all had a wonderful weekend and would love to hear what you did.