Black Bean & Corn Salad

Jun 21 2010 | by archives | 2 Comments » |
Tags: Eat To Live, gluten-free

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I “stole” this recipe from a local health food store. It would be perfect for a BBQ! Just double or triple this recipe:

1 can black beans
1 – 1 1/2 cup(s) corn
1 medium red (purple) onion, diced
1 1/2 cups chopped tomatoes (red, cherry, yellow, etc.)
2 medium chopped peppers (orange, yellow, green, whatever just to give the salad color)
chopped cilantro to taste (probably 3 tablespoons fresh, one tablespoon dried)
2 – 3 tablespoons lemon juice (to taste)
1 – 3 teaspoons lime juice (to taste)
1/2 – 3/4 teaspoon cumin (or to taste)
salt and pepper (to taste)

Mix all the ingredients together at the same time.

Posted by Mel to VegList

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2 Responses to “Black Bean & Corn Salad”

1. Taylor Says:

   November 16th, 2011 at 6:06 pm

   Hey, Thanks for this! This made a decent stand-in for a Chipotle-style dinner. Hooray! I made it in less time than it would have taken to go get that dinner.

   I served it over warm Jasmine rice (with a Tblsp or so of cilantro thrown in at the ned of its cooking time) and topped it with a chopped avocado.

   Seems very adaptable… I might want more beans, or some tofu thrown in there. I’s empowered now…. : )
2. Emma Says:

   July 6th, 2010 at 12:32 pm

   I use this style of recipe all the time. I put in what is in the fridge as far as veg goes. Cucumber, peppers of any kind, don’t use cilantro as my husband doesn’t care for it much. I also use leftover salsa for the dressing with the addition of a squeeze of lime. If I have leftover pesto I make a white bean version that’s good too. Also this salad will last in the fridge several days. I make it when I have house guests so there is always something healthy to snack on.