2 tbsp (40 ml) FRANK'S REDHOT® ORIGINAL CAYENNE PEPPER SAUCE, plus more for serving
2 tbsp (40 ml) red wine vinegar
2 tbsp (8 g) finely chopped Coriander leaves
1 clove garlic, minced
1/2 tsp Chilli Powder
1/4 tsp (1 ml) salt
1 can (300 g) corn kernels, drained
1 can (400 g) black beans, drained and rinsed
1 large ripe tomato, chopped
2 spring onions, thinly sliced
WHISK together oil, Frank’s RedHot Sauce, vinegar, coriander, garlic, chili powder and salt in a large bowl until well blended.
ADD corn, beans, tomato and onions. Toss well to coat evenly. Cover and refrigerate 30 minutes before serving. Garnish with fresh lime wedges. Serve with grilled steak, chicken or burgers or corn chips.