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November 1, 2016

Try this quick, easy, plant based salad with a Mexican flare.  Serve as a salad on its own, as an alternate to traditional salsa, or scoop on top of your favorite traditional mixed greens salad.

WELLstyle Black Bean and Corn Salad


Black beans, 2 cans, drained and rinsed

Frozen corn kernels, 1.5 cups

Garlic clove, 1 peeled and minced

Red onion, ½ chopped

Grape tomatoes, yellow, ¼ cup, cut in half lengthwise

Grape tomatoes, red, ¼ cup, cut in half lengthwise

Cilantro, ¼ cup, chopped, or more to taste

Lime juice, from ½ lime, freshly squeezed

Extra virgin olive oil, 1 tsp

Cumin, ground, 1 tsp (more or less to taste)

Salt to taste

Fresh ground pepper to taste

Fresh green leaf lettuce leaves, 6, washed and dried, for serving.

Avocado, 1, sliced into 6 pieces, for serving.


Place black beans, frozen corn, minced garlic, chopped red onion, grape tomatoes and cilantro into a large bowl.  Mix well.  Add lime juice and extra virgin olive oil, mixing to incorporate the liquids thoroughly.  Seas...

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    19260 Stone Oak Pkwy, Ste 101

    San Antonio, TX 78258


    Tel: 210-801-1662

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