Make corn, black bean and red pepper salad by tossing 1 14-ounce can of drained black beans, 2 cups of frozen corn kernels, 1 seeded and chopped red bell pepper and 1/2 of a chopped red onion in a bowl. Season the salad with 1 1/2 teaspoons of ground cumin, 2 teaspoons of hot sauce, the juice from 1 lime, 2 tablespoons of olive oil, and salt and pepper to taste.
Another black bean salad recipe calls for 1 cup of fresh corn kernels, 1 diced orange bell pepper, 1/2 minced red onion and 1 15-ounce can of rinsed and drained black beans. Cook the pepper and onion in 1 tablespoon of extra-virgin olive oil at medium heat, and stir in the black beans. In a separate bowl, whisk together 1 smashed garlic clove, 3 tablespoons of fresh lime juice, 1/4 teaspoon of chili powder, 1/4 cup of extra-virgin olive oil and 2 teaspoons of kosher salt.
Drizzle the dressing over the warm bean, corn and pepper salad, and spoon it into a serving bowl. Mix in 1 cup of halved cherry tomatoes, 1 diced avocado and 1/4 cup of chopped fresh cilantro, and serve the salad. Allow the salad to sit for 15 minutes before serving.