I found this wonderful recipe in The Get Healthy, Go Vegan cookbook written by Neal Barnard, MD.
It really has a ton of flavor and is very fresh tasting. It works great as a side salad to a main Mexican dish but for me I made it along side of my Black Bean Guacamole and used the baked tortilla chips to scoop them both up`heavenly!! We actually ate the three together as a lunch and got completely full and satisfied.
I had left overs and it was even more flavorful and amazing the next day after it marinated so consider making it ahead of time. I will put the recipe here exactly as it appears in the book but have to say I added a couple of dashes of cayenne pepper to give it a bit of zip.
Black Bean & Corn Salad with Lime
1 (15-ounce) can black beans, drained and rinsed
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
1 small tomato, chopped
1 cup frozen corn, thawed
2 scallions, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground cumin
Juice of 1/2 lime
Kosher or sea salt to taste
Freshly ground black pepper to taste
Combine all ingredients in a salad bowl. Serve chilled or at room temperature.
ENJOY!
I can see why you said it was fresh tasting–lime and cilantro are such a great combination. And your addition of cayenne pepper sounds perfect.
What do you think of the Neal Barnard book? I am waiting to get it from my library (I am WAY down on the list…) and I am debating just buying a copy? Is it worth it?
Courtney
Courtney,
I think it is definitely worth it! I have made a couple of other recipes so far and they turned out great too, will post them eventually. The only thing I think it lacks is pictures of every recipe. It has a color section in the middle of about 12 pictures but I would rather look at a picture of the food to see if it looks good instead of reading through the ingredients, guess I’m lazy 😉
Kim