Thai Black Bean & Corn Salad

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (9 ounce) package frozen corn kernels, thawed
• 1 large red bell pepper, seeded and diced
• 12 small white onion, diced
• 2 tablespoons scallions, chopped
• 1 tablespoon fresh cilantro, chopped
• 12 cup trader joe's soy ginger broth
• 1 teaspoon Thai red curry paste (to taste)
• 1 lime, juice of
• 1 lime, zest of
• 1 teaspoon sesame oil

1. In a medium serving bowl, whisk the broth, curry paste, lime zest, lime juice, scallions, cilantro, and sesame oil until well combined and smooth.
2. Add black beans, corn, diced onions, and diced red pepper and toss to coat and distribute evenly.
3. Refrigerate at least an hour, or overnight to allow flavors to develop.
4. The curry paste is hot stuff, use more or less to taste.

black beans, corn kernels, red bell pepper, white onion, scallions, fresh cilantro, ginger broth, red curry, lime, lime, sesame oil

Taken from www.food.com/recipe/thai-black-bean-corn-salad-238848 (may not work)