Corn and Bean Salad
 
Prep time
Total time
 
Recipe type: Side Dish, Salad
Ingredients
  • SALAD:
  • 12 oz. corn*
  • 2 (15-ounce each) cans black beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans
  • 1 (15-ounce) can great northern or cannellini beans
  • 1 red or yellow bell pepper, diced
  • 1 small white onion, diced
  • 1 jalapeno pepper, seeds removed and diced
  • ¼ cup fresh parsley, chopped
  • 1 avocado, diced (for topping)
  • DRESSING:
  • 3 TBSP olive oil
  • 2 TBSP fresh lime juice
  • 2 TBSP red wine vinegar
  • 1 TBSP lemon juice
  • 1 TBSP honey
  • 1 clove garlic, minced
  • ½ tsp. each: cumin, chili powder, black pepper
  • 1 ½ tsp. salt
Instructions
  1. In a small bowl whisk together the ingredients for the dressing. Set aside for now.
  2. Combine the corn, beans, bell pepper, onions and jalapeño.
  3. Pour the dressing over the beans/veggies and mix well.
  4. Adjust seasonings to preference and then top with diced avocado and fresh parsley.
Notes
You can use either canned corn or frozen corn in this recipe. If using frozen, be sure to bring corn out to room temperature to defrost before using. If using canned, be sure to rinse the corn well and then drain it completely.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/06/17/corn-and-bean-salad/