Southwestern Corn Salad

Ingredients:

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 tsp ground cumin, half a palm full

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

1 lime, juiced

2 TBSP vegetable or olive oil, eyeball it

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!