Black Bean And Corn Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
165
FAT
27%
CHOL
0%
SOD
5%

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Ingredients for 4 servings

1/2 red onion, chopped

2 cups frozen corn kernels

Salt and pepper

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

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

1 lime, juiced

1 small red bell pepper, seeded and chopped

2 tablespoons vegetable or olive oil, eyeball it

1 1/2 teaspoons ground cumin, half a palm full

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