Happy Cinco de Mayo! And what would be Cinco de Mayo without a little fiesta in your salad? Remember, May is National Salad Month and I’ve got a yummy salad to take care of your Mexican holiday celebration ways…
Black Bean and Corn Salad
- 2 cups black beans, cooked
- 2 cups frozen corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 tsp cumin
- 2 tsp (or more) Tabasco sauce or other hot sauce
- 1 lime, juiced
- 1-2 tbsp olive oil
- salt/pepper/cayenne (if wanting more “kick”)
Combine all and eat! This recipe is from Rachel Ray’s Black Bean and Corn Salad that I have been making for about four or five years. So good and so easy!
Obviously with mine I had a few more things added. Instead of just corn, I used a Trader Joe’s Succotash mix. And anything and everything can be improved with hummus!
All mixed up.
Sascha says make your day spicy! (not really but I love this picture. It makes me laugh every time I look at it.)
The good people at Chocomize made my day spicy.
Super random Wednesday’s post is over. Enjoy your Cinco de Mayo!
Pregunta del Día
Uno: Is there something that makes you smile every time you think about it? Every time I think about some of the things my boyfriend and I talk about or little things he says, I laugh out loud. Literally. Sometimes I will be sitting at work and start laughing with a memory. I probably seem weird for just laughing but hey, I’m enjoying life.
Dos: What is your taste personality? Do you like spicy, salty, sweet, or bitter? What is your “guilty” snack of choice? I am definitely a sweet and spicy kind of girl. I like chocolate with cayenne and will nosh on raw desserts any time of day. I also add spice for a “kick” to pretty much every meal I make; even oatmeal and green smoothies.