black-bean-and-corn-salad-recipe.json

{
    "directions": [
        "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!"
    ],
    "ingredients": [
        "1 can, 14 ounces, black beans, rinsed and drained",
        "2 cups frozen corn kernels",
        "1 small red bell pepper, seeded and chopped",
        "1/2 red onion, chopped",
        "1 1/2 teaspoons ground cumin, half a palm full",
        "2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)",
        "1 lime, juiced",
        "2 tablespoons vegetable or olive oil, eyeball it",
        "Salt and pepper"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Easy Side Dish Recipes",
        "Easy Recipes",
        "Easy Lunch Recipes",
        "Lunch",
        "Healthy Dinner",
        "Healthy",
        "Healthy Lunch",
        "American",
        "Southwestern",
        "Salad Recipes",
        "Corn Recipes",
        "Vegetable",
        "Fruit",
        "Lime Recipes",
        "Beans and Legumes",
        "Gluten Free",
        "High Fiber",
        "Low Calorie",
        "Low-Cholesterol",
        "Low-Fat",
        "Heart-Healthy"
    ],
    "title": "Black Bean and Corn Salad",
    "url": "http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe"
}