Recipe: Corn & Black Bean Salad
This recipe is so darn easy, I often assemble it as a demo during my talks about real food. Its a great example of simple to prepare, health supportive, delicious food that won’t break your bank! Kids like it too. You can put this salad over cooked quinoa and/ or some salad greens for a complete meal.
Black Bean & Corn Salad
2 cups cooked black beans
3 ears corn, cooked and cut off the cob (or 1 ½ cup frozen)
1 red pepper diced
½ red onion finely diced
½ cup parsley finely chopped
½ cup extra virgin olive oil
½ cup vinegar (apple cider or balsamic)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
fresh pepper to taste
Add together the beans, corn, pepper and onion.
Toss in the parsley
Whip up the vinaigrette and toss it all together, that’s all there is, you’re ready to enjoy it!
This salad goes well over a bed of greens or some leftover grains.
Add some leftover grilled chicken if you like. Or, experiment with other diced veggies, such as roasted eggplant, zucchini, you name it!