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. 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!!