I can eat this salad all summer long!  I eat is as a salad, topping on tacos or a salsa with chips.


  • 1 can, 14 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper, seeded and chopped
  • 1 bunch of cilantro chopped
  • 1/2 red onion, chopped
  • 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
  • 2 tablespoons vegetable or olive oil, eyeball it



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!


Helpful Hints

Mix up the beans or add parsley instead of cilantro.  There are a lot of variations and they are all yummy!