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.

Bean Dip

2 cups or 1 can black beans, rinsed
2 cups or 1 can pinto beans, rinsed
1 cup chick peas
1 can drained corn, or 2 cups thawed frozen corn
1/4 c red onion
1-2 roma tomatoes, diced
1 clove garlic, minced
1 jalapeno pepper, seeded and finely chopped
2 Tb white vinegar
1 Tb lime juice
1 Tb basil
1 Tb oregano

Mix all ingredients together in large bowl. Tastes better cold, so I let it sit in the fridge for a while, but it is great right after you make it too. I use this a lot on salads as well. I use this a lot on salads as well, it makes it a lot more substantial. It makes a lot, so you may want to half it.

Avocado Salsa

1 cup finely chopped tomato
1/2 cup chopped peeled avocado
1/2 cup chopped fresh cilantro
2 Tb finely chopped red onion
3 Tb fresh lime juice
1/4 tsp sea salt
1 garlic clove, minced
1 jalapeno pepper, seeded and minced

Combine all ingredients and mash lightly with fork.

We eat this as a side with lettuce and toasted corn tortillas; we also use it as a salad dressing, just add some black beans and it tastes great!