You can use frozen corn, canned corn or fresh corn. If you use fresh corn cook the corn cobs in boiling water for about five minutes, let them cool a little then cut the corn off. Make sure you have all the silks removed before you do that, you don't really want them in the salad.
If you use frozen corn there's no need to defrost it, just add it as is and it will defrost quickly and help chill the rest of the salad.
Cut the vegetables as directed.
Mix beans, corn and vegetables together in one bowl.
Mix the remaining ingredients together (except the salt) to make the dressing, then pour over the bean salad and mix well to combine. Add hot sauce if you want to give it a little kick, my kids won't eat it like that so I left it out. If you like more lime juice in the dressing you can adjust that up or down to suit your taste.
Season with salt and chill before serving.
Southwestern Black Bean and Corn Salad
Amount Per Serving
Calories 96Calories from Fat 9
% Daily Value*
Vitamin A 1065IU21%
Vitamin C 46.2mg56%
* Percent Daily Values are based on a 2000 calorie diet.