Happy Meatless Monday! This week’s recipe was one of those recipes that just got thrown together with whatever was lying around the kitchen. The result: a fresh, tasty, super healthy lunch :)
Sweet Corn & Black Bean Salad
Ingredients:
2 cups black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 cup grape tomatoes, roughly chopped
1/2 cup chopped bell peppers
1/4 cup finely chopped red onion
1 large handful fresh cilantro, chopped
1 tbsp olive oil
2-3 tbsp freshly squeezed lime juice (about half a lime)
Pepper, to taste
Simply mix everything together! I had this salad on a warm, whole wheat tortilla with a bit of cheddar cheese sprinkled on top. I threw the salad in a saucepan for a couple of minutes to heat it up and added some cayenne pepper to give it a bit of a kick. Enjoy!
inspiring healthy living 
that looks delicious! love all the different colours!
Thanks! I almost debated calling it a “Rainbow Salad” or something along those lines because of all the colours :)
Reblogged this on Abigail'sAbs and commented:
Mmmmmm yummy and protein-packed! :) Pretty quick and easy to make too.
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would it be good cold?
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Great flavor. Took it as a Fourth of July picnic salad. No worries of not refrigerated for the time outdoors. Delicious!
It’s a great summer salad, isn’t it? Leftovers can be used for vegetarian tacos with fresh avocado and salsa – yum!
I do a version of this called “Texas Caviar” that I got from a caterer…only difference is adding a couple of squirts of (in my case, Wishbone brand) Italian salad dressing. Great raw, no worries about spoilage if it is served outside. Sometimes I also add red onion, diced cucumber, celery, and/or a minced, de-seeded jalapeno if I know my guests like a bit of heat in their food.
Sorry, I meant to say scallions, not red onion. Already red onion in it. Got in a hurry!
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Reblogged this on Firefly Fitness with Ken & Jennifer Cornine and commented:
Wonderful Salad Idea for Memorial Day Weekend!
An avocado would be good added.
It would indeed!
Reblogged this on it'sanewday2.. and commented:
This is dinner tonight! I may toast a couple of corn tortillas and serve this over with greens, cheese and fresh cilantro. Maybe with a small side salad?
Sounds tasty!
Certainly looks delicious and I plan to make it. However I love a bit of summer fruit in mine and I definitely will through in some chopped mango. Thanks for the idea.
Since my husbands Heart Smart Diet was forced on him, he has stopped eating legumes from a can. ( full of salt). Just discovered how easy it is and cheaper to buy the black beans etc at the bulk food store and cook them in a pressure cooker for about 20 min. No more soaking overnight and then boiling them down. Works well. Just an FYI. Enjoy.
A rice cooker is a great and easy way to cook beans
But how long does it take.? I am all about reducing prep time these days and less appliances as possible. Pressure Cooker is 20 minutes tops and ready to use beans in any recipe. Just need a good rinse. I do not have a rice cooker so I am not familiar with it’s benefits. I cook my rice in the microwave on a preset setting and it comes out perfect overtime between 10-15 minutes based on water base and volume. My microwave has a preset program for cooking rice.
I have now made this recipe and it was a hit. Adding the fresh or canned mango, and some fresh fruit was an excellent ideal. It refreshed the salad and brought spring and summer into the home. Great as a topping on blackened fish taco’s .