PotLuck Day

This is what I acutally made for today, rather than the tomato & bread pudding (which didn't turn out as well as I'd hoped when I tried it):

Ingredients
1 can (15 ounce) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
½ red onion, chopped
2 stalks celery, cut into a small dice
1 ½ teaspoons ground cumin
1-2 teaspoons hot sauce, (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
salt and pepper
4 Lettuce leaves to use for serving (optional)
1. Place all the ingredients (except of the lettuce leaves) in a large bowl and then lightly toss.
2. Allow the salad to stand at room temperature for at least 15 minutes which allows the flavors to fuse, plus this gives time for the corn to thaw while keeping all the other ingredients chilled.
3. Lay a salad leaf onto individual serving plates. Gently stir the salad before spooning it onto the lettuce lined plates.
Makes 4 servings