Black Bean and Corn Salad

From Caroline Marsh (’14)


1 can (14 oz) black beans, 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
2 teaspoons hot sauce, recommended: Tabasco
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt & Pepper


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!

Original recipe from