Black Bean and Corn Salad

Prep Time: 20

Cook Time: 2

Total Time: 22

Servings: salads

Course: Side Dish

Author: Heather Nicholds

This black bean salad with corn is great on its own, or with some fresh greens, or wrapped in a sprouted grain tortilla. It uses Mexican flavors for a spicy kick, and fresh vegetables for a light and refreshing salad. It also makes a great taco filling.

Ingredients

1 1/2 cup black beans, cooked or canned
1 cup corn
1 lime, (or 2), zested and juiced
1/2 Tbsp olive oil, optional
1-2 tsp chili powder
pinch sea salt
1 tomato, diced, or 1 cup cherry tomatoes, quartered
1 bell pepper, any color, chopped
2 green onion, or a handful of chives, chopped
2-4 Tbsp fresh cilantro, or parsley, minced

Instructions

Toss all of the ingredients together. This tastes better if you have a chance to prep it in advance, so the flavors have time to merge.
Keep leftovers in the fridge in an air-tight container.

Notes

Pair this salad with guacamole and mango salsa, and pop in a tortilla, for delicious tacos. Or make it a taco bowl with cooked quinoa.

Nutrition