Thursday, September 3, 2015
In need of a quick lunch or dinner?
This simple fresh salad helps us stay on track, get lunch ready in minutes and honor our health. I love to place this on top of a bed of mixed greens. Adding sliced avocado and more lime juice.
Make a double batch today and hold onto summer for as long as you can!
This recipe was adapted from Barb Vugtaveen as seen on David Madow.com
1 15-ounce can organic black beans, drained and rinsed.
1 cup fresh summer corn, canned or frozen
2 scallions, chopped
2 tomatoes, diced (or more)
1 lime, zested and juiced
½ to 1 jalapeño, diced (depending how much heat you prefer)
1 teaspoon salt.
1 teaspoon garlic powder.
1 teaspoon chili powder.
½ teaspoon cumin.
Combine all ingredients together in a medium bowl and serve!
Chef Note: Can be made in advance, up to a day to allow flavors to marinate. Other additions before serving: You can toss in diced avocado and some fresh chopped cilantro.
black bean salad
healthy plant based living