Black Bean & Corn Salad
The Versatility of Beans
Beans are easy to store, a great source of protein and soluble fiber. You can purchase them fresh, canned, frozen, dried and in flour form. They make a great addition to soups, main dishes, side dishes, appetizers and snacks.
Black Bean & Corn Salad
This is sure to be one of your favorite summer-time recipes.
Servings: 12
Ingredients
- 1 can Yellow corn drained, and rinsed
- 1 can White corn drained, and rinsed
- 1 can Black eyed peas drained, and rinsed
- 1 can Black beans drained, and rinsed
- 1 Small can of green chilies or a small can of diced jalapenos if you like it hotter. You can also use fresh jalapenos, be careful to remove ribs and seeds.
- 1-1/2 to 2 chopped peppers of any color I like to use red, yellow & orange for the color
- 1/2 sweet onion chopped
- 3-4 Roma tomatoes diced
- Salt & pepper to taste
- Fresh cilantro chopped
Instructions
- Combine all of the above ingredients in a large bowl.
- Add 1/2 bottle of your favorite Italian dressing (or make your own) & stir well.
- Refrigerate overnight.
- In the morning, stir and if dry, add slightly more dressing.
- Serve with Tostitos scoops.
Enjoy!
This recipe appeared in the May 2016 issue of Elements For A Healthier Life Magazine on page 29; recipe and photograph by Tae Lynne.
“The kitchen is where friends and family come together for good food and conversations that nourish the soul.” ~ CK Kochis
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