Black Bean and Corn Salad

1 can, 14 oz black beans, rinsed and drained
2 c frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 tsp ground cumin
2 tsp hot sauce (tobasco)
1 lime, juiced
2 TB olive oil
salt and pepper (optional)

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.

My tips:
-I like to eat this with avocado.
-When doubling recipe do not double onion.
- I also add a clove of minced garlic to this and tomato.
-Unless you love red onion :) chop it very very fine. If not saute the onion before you add it or else it is really strong.
-For the hot sauce I use the milder kind of tobasco which is in a green bottle.
-I cut a tortilla into triangles and ate it that way. I also really like it when all the ingredients are sauted together.