Mexican Black Bean and Corn Salad

• Vegan
• Gluten free

• Produce

  • 1 can Black beans
  • 1/4 tsp Chipotle, ground powder
  • 3 cups Corn, cooked and cooled kernels
  • 1 Garlic clove
  • 1 Lime, Zest and juice of
  • 1/2 cup Parsley
  • 1/2 Red onion, small
  • 2 Tomatoes, medium

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on thehealthyfoodie.com

Description

Ingredients

• 3 cups (475g) corn kernels, cooked and cooled
• 2 medium tomatoes, diced
• 1 can (425g) black beans, rinsed and drained
• ½ small red onion, finely chopped
• ½ cup chopped parsley
• ¼ cup extra-virgin olive oil
• grated zest and juice of 1 lime
• 1 garlic clove, minced
• 1 tsp chili powder
• ½ tsp salt (I use Himalayan salt)
• ½ tsp ground cumin
• ¼ tsp ground chipotle powder

Directions

• Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl.
• Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine.
• Serve immediately or place in the fridge for about an hour to allow flavors to meld.
• This salad will keep well for 4-5 days in the refrigerator.

Nutrition