Black Bean Salad
2 15-oz cans of organic black beans rinsed and drained (or if you cook the beans yourself, use 3-1/2 cups)*
1 cup of organic corn (lightly steamed and drained)
1 red bell pepper (chopped)
1/2 purple onion (chopped)
1/3 cup of chopped fresh cilantro
2 cloves of minced garlic
2 Roma tomatoes (chopped)
1 lime (squeeze juice over mixture as dressing)
Stir ingredients together and season, if desired, with small amount of sea salt and fresh ground pepper. Tastes great by itself or over a bed of greens and top with sliced avocado!
*Any bean can be substituted for black beans (pinto, kidney, etc.)
2 15-oz cans of organic black beans rinsed and drained (or if you cook the beans yourself, use 3-1/2 cups)*
1 cup of organic corn (lightly steamed and drained)
1 red bell pepper (chopped)
1/2 purple onion (chopped)
1/3 cup of chopped fresh cilantro
2 cloves of minced garlic
2 Roma tomatoes (chopped)
1 lime (squeeze juice over mixture as dressing)
Stir ingredients together and season, if desired, with small amount of sea salt and fresh ground pepper. Tastes great by itself or over a bed of greens and top with sliced avocado!
*Any bean can be substituted for black beans (pinto, kidney, etc.)
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