Salad Recipe: Bean & Corn Salad

This salad can literally be a meal all by itself.  It’s quite filling and so refreshing and the perfect summer salad. So excited to have made this uber healthy and dee-lish salad for the first time this weekend. I think it’s quite famous with black beans but all I could find in whole foods were organic red kidney beans and I can’t imagine it tasting any better with black beans now that I’ve made it. I’m pretty sure there are millions of people out there just like me who get quite the high from making awesome new dishes. Here’s one that took me to cloud 9 and back….corny…I know 🙂

1 can of organic red kidney beans, rinsed and drained (or better yet, sprouted organic red kidney beans)

1 cup of organic fresh yellow corn kernels

handful of organic cilantro chopped

2 tomatoes diced

1/2 cup of diced red bell pepper

1/4 cup of red onion (you may pickle them in vinegar for one hour)

As always the more organic ingredients you can get the better 🙂

Dressing: juice of 2 limes, 1 small clove of garlic minced/crushed, 1/4 cup of olive oil, 1/4 tsp of cayenne pepper and 1 tsp of salt. Shake in small jar and pour over veggies and stir.

Note: these are approximate measurements, I pretty much ‘eyeballed’ everything with this recipe and it came out great. Adjust measurements to taste, especially with the dressing.


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