Zesty Black Beans and Corn Salad with Red Peppers

The lime in this salad is essential to bringing out the flavors of all the other ingredients and is especially the perfect complement to the tangy red peppers. And it provides a crisp freshness that allows the salad to be enjoyed for several days.

Black Bean and Corn Salad

The black beans are a great source of protein, making this a well-rounded side dish or it would be the perfect light main course meal along with a serving of no-salt-added organic blue corn chips. My whole family fell in love with this tasty accompaniment to the Party Nachos With Black Beans and Corn Salad I served recently.

Black Bean and Corn Salad

THE ZESTY REAL FOOD INGREDIENTS

Black Bean and Corn Salad

Begin by draining the liquid from a can of black beans and rinsing them. Add corn kernels to a bowl. Roasted fresh corn would be fantastic, when it’s in season, otherwise use frozen or even drained canned corn.

Dice 2 stalks of celery, chop the leaves and add to the bowl. Remove the seeds, then dice a sweet red pepper and add it to the bowl.

Once drained and rinsed, add the black beans to the bowl. Then add a bit of avocado oil or olive oil, cumin, salt and pepper, and the juice of a squeezed lime. Stir to combine all the ingredients and then refrigerate until you’re ready to serve the salad.

Note: My new favorite oil is Avocado Oil. It has a light flavor and color and is healthy.

Black Bean and Corn Salad

Red Bell Peppers are colorful and crunchy when eaten raw and are rich in antioxidant and anti-inflammatory nutrients.

Zesty Black Beans and Corn Salad with Red Peppers

    Black Bean and Corn Salad

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    Prep Time: 20 Minutes     Cook Time: No Cooking     Yield: 6 Servings


    Ingredients

    • 1 Can of Black Beans (I use Eden Organic No Salt Added in a PBA Free Can)
    • 1 1/2 Cups Corn Kernels (Frozen or Canned, Check for Any Unwanted Additives or Fresh if in Season)
    • 2 Stalks of Celery, Diced (Including the Leaves)
    • 1/2 a Red Bell Pepper (When Eating Raw Veggies, Go Organic)
    • 3 Tablespoons Avocado Oil (Can Substitute Extra Virgin Olive Oil)
    • 1 Teaspoon Cumin
    • 1 Tablespoon Hot Sauce
    • 1 Tablespoon Lime Juice, Fresh (No Need to Bother with Organic Since We’re Not Using the Peel)
    • Sea Salt and Pepper to Taste

    Preparation 

    1. Drain the liquid from the can of black beans and rinse them.
    2. Drain corn if it is canned, otherwise add the frozen corn to a bowl (roasted fresh corn would be fantastic when it is in season).
    3. Dice the celery, chop the leaves and add to the bowl.
    4. Remove the seeds, then dice the red pepper and add it to the bowl.
    5. Once drained and rinsed, add the black beans to the bowl.
    6. Add the oil, the cumin and the salt and pepper.
    7. Add the juice of the squeezed lime.
    8. Stir to combine all the ingredients and refrigerate until ready to serve.

    Author: Dianna

    Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

    2 thoughts

    1. Looks great wish I could eat some maybe SOME DAY! ! ! On Feb 22, 2016 11:23 AM, “Dianna Donnelys Real Food Meals and Books” wrote:

      > Dianna Donnely posted: “BLACK BEANS AND CORN WITH SWEET RED PEPPERS AND > CRUNCHY CELERY The lime in this salad is essential to bringing out the > flavors of all the other ingredients and is especially the perfect > complement to the tangy red peppers. And it provides a crisp freshne” >

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