Super Fast Black Bean Corn Salad Rachael Ray Recipes

RACHAEL RAY'S BLACK BEAN AND CORN SALAD

Steps:

• 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 place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!

SUPER FAST BLACK BEAN & CORN SALAD (RACHAEL RAY)

Steps:

• Combine all ingredients except cilantro in a bowl.
• Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss.
• Sprinkle with cilantro and serve.

SHRIMP, MEXICAN CHORIZO & PINEAPPLE TACOS WITH TEQUILA & LIME

Steps:

• Step 1In a large skillet, heat the oil, two turns of the pan, over medium-high to high. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the spring onions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the spring onions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.Step 2Cook the tortillas directly over a gas flame or under the broiler until charred in spots, 1 to 2 minutes per side.Step 3Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges.

BLACK BEAN AND CORN SALAD

Steps:

• 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!