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

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!

Black Bean & corn salad

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Black Bean & Corn Salad with Lime
Black Bean & corn salad
Cuisine Salad
Servings
Cuisine Salad
Servings
Black Bean & corn salad