Black Bean and Corn Salsa

I've been testing out a few recipes to go with my Super Bowl Chicken Taco Bar this Sunday and this one came up a winner. It's easy to put together and ads a fresh, flavorful and healthy element  to the lineup.   Black beans and corn come together with a sweet and spicy kick.  It's so good, you won't be able to stop eating it!

• It's also extremely versatile.  Use it in place of chicken for a tasty vegan taco filling or add two cups of the salad and one cup of your chicken taco filling to a quart of chicken stock and you have instant Chicken Enchilada Soup!

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• Go ahead.  Pile it on!
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• Black Bean and Corn Salad
• adapted from This Recipe at The Food Network

2 - 14 ounce cans black beans, rinsed and drained

4 cups frozen corn kernels

1 red bell pepper, seeded and chopped

1 red onion, chopped

1 tablespoon cumin

2 teaspoons agave nectar or honey

1/4 cup lime juice (about 2 limes)

1/4 cup canola oil

hot sauce to taste (I prefer Frank's Red Hot)

Salt and Pepper to taste

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