Black Bean & Corn Salad

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

 

 

Ingredients:

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.

 

 

 

Method:

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.  Season with cumin, salt and pepper to taste, mixing well.  Chill for 30 minutes, if desired, or serve immediately.  For serving, scoop approximately ½ cup of salad onto fresh green lettuce leaf on chilled salad plate.  Top salad with 1 slice of avocado.  Enjoy!!

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