SEASON:
Summer
VEGAN
Black beans offer up protein, and corn contributes key B vitamins and insoluble fiber for better digestion. Roma tomatoes are less water-packed than other varieties, preventing the flavors from becoming watered down. Served cold or hot, this bean and veggie salad works well for your next picnic, on top of meat or baked potatoes, or even as a salsa over nachos.
Serves 6 | Prep time: 15 minutes
2 (15-ounce) cans black beans, drained and rinsed
2 cups frozen corn, thawed
4 Roma tomatoes, diced
3 scallions, both white and green parts, chopped
2 avocados, diced
½ cup chopped cilantro
Juice from 2 limes
1 tablespoon avocado oil or olive oil
¼ teaspoon ground cumin
½ teaspoon chili powder
Salt
Freshly ground black pepper
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1.
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In a large bowl, mix together the black beans, corn, tomatoes, and scallions. Gently fold in the avocados and cilantro. |
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2.
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In a small bowl, whisk together the lime juice, oil, cumin, and chili powder. Drizzle the dressing over the bean salad and gently toss together. |
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3.
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Season with salt and pepper to taste. |
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➢
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Prep tip:
Make this salad ahead of time and let the flavors soak in. Just leave the avocado and cilantro out, tossing them in before serving. |
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➢
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Black Bean and Cucumber Salad :
No corn? No problem. Chop up 1 cucumber for an equally sweet and refreshing salad. |
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Crunchy Black Bean and Corn Salad:
Sub tomatoes for colorful diced green and red bell peppers. |
PER SERVING:
Calories: 332; Total fat: 14g; Carbohydrates: 46g; Fiber: 16g; Protein: 13g; Calcium: 54mg; Vitamin D: 0mcg; Vitamin B12
: 0mcg; Iron: 3mg; Zinc: 2mg