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BBQ Side: Black Bean and Corn Salad

Now that sweet corn is fresh and abundant at local markets, it’s easy to get inspired to do something different with it. Black bean and corn salad is a festive and easy dish, and it can also be served as an appetizer with tortilla chips. Try this super easy and delicious recipe courtesy of Rachael Ray:

Ingredients:

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

2 cups fresh corn cornels from your local market

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin

2 teaspoons hot sauce

1 lime, juiced

2 tablespoons vegetable or olive oil

Salt and pepper

Directions:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts, no need to refrigerate.

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