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...