What to Bring: Southwest Corn Salad

I have certain go-to recipes to bring to peoples houses, but up until this summer, I didn't have one that was specific to the summertime. I love corn salad, but had never attempted to make it for myself. When I went looking, this Rachel Ray recipe had excellent reviews, including some tips from smart cooks (sometimes you can learn more from some of those commenters than in a week's worth of 30 Minute Meals). Trust me when I say this is an ideal recipe to bring to a summer barbecue. Frozen corn will keep the salad cold all night long, or roast the corn on the grill before making the recipe for a smokier flavor.

Corn Salad (adapted from Rachel Ray 30 Minute Meals)

Ingredients

16 oz. package frozen corn

1- 14 oz. can of black beans

1 red bell pepper

1 small red onion

1/2 container of cherry tomatoes

1 1/2 tsp. cumin

1 lime

2T olive oil

2 shakes garlic powder

salt and pepper to taste

Instructions

Drain and rise black beans.

Add corn (still frozen) to a large bowl with black beans.

Dice red onion, bell pepper and cherry tomatoes, add to bowl.

Add cumin, garlic powder, salt, pepper and olive oil to bowl.

Juice lime over the bowl.

Stir to combine and refrigerate until serving. The flavors will combine, and when the salad is removed from the refrigerator the frozen corn will keep the salad cool.
Serve with tortilla chips or as a side salad.