Black Bean and Corn Salad Recipe – Rachael Ray

Ingredients

• 1 can black beans (14 ounces), rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin (half a palmful)
• 2 teaspoons hot sauce, such as Tabasco (eyeball it)
• 1 lime, juiced
• 2 tablespoons vegetable oil or olive oil (eyeball it)
• Salt and pepper