$\"black$ <\/p>\n

On some days, it feels like a burden to cook something, especially something healthy. I want to be creative, to dedicate time to an elaborate recipe, but can’t stand the idea of actually doing so – there are lots of other more important (or just more exciting!) things to do. But we all need to eat, and a tasty dish can be easy as this salad. A fresh mix of black beans, corn, and diced vegetables, pulled together by lime juice and Mexican spices. Even with the chopping, it only takes fifteen minutes or so to throw together. And this recipe is incredibly versatile – serve it as a salad over lettuce (as pictured here), mix it with rice or quinoa for a twist on a burrito bowl, or use it as a side to accompany fish, meat, or grilled vegetables. Make this, and then you can quickly get back to everything else you have to do, with a delicious and healthy meal fueling you!<\/span><\/p>\n

\nBlack Bean and Corn Salad<\/span><\/strong>
\nYield: 3 – 4 servings<\/span><\/p>\n

Ingredients:<\/p>\n

\n
1 1\/2 cups cooked black beans<\/a><\/span> (or 1 (15-ounce) can, drained and rinsed)<\/span><\/li>\n
corn kernels sliced off 3 – 4 ears sweet corn, raw or cooked<\/span><\/li>\n
1 bell pepper, diced<\/span><\/li>\n
1 tomato, diced<\/span><\/li>\n
1 avocado, diced<\/span><\/li>\n
1 green onion, green and white parts, thinly sliced<\/span><\/li>\n
1\/4 cup cilantro, roughly chopped<\/span><\/li>\n
1 Tbsp olive oil<\/span><\/li>\n
juice of 1 lime<\/span><\/li>\n
1\/2 Tbsp ground cumin<\/span><\/li>\n
1\/2 tsp ancho chile powder<\/span>*<\/li>\n
1\/4 tsp cayenne pepper<\/span>*<\/li>\n
salt and pepper, to taste<\/span><\/li>\n<\/ul>\n
*Or substitute with your favorite ground chiles or chopped chipotle peppers in adobo.<\/p>\n
Method:
\nIn a large bowl, combine 1 1\/2 cups cooked black beans<\/a><\/span> (or 1 (15-ounce) can, drained and rinsed)<\/em>, corn kernels sliced off 3 – 4 ears sweet corn, raw or cooked<\/em>, 1 bell pepper, diced<\/em>, 1 tomato, diced<\/em>, 1 avocado, diced<\/em>, 1 green onion, green and white parts, thinly sliced<\/em>, 1\/4 cup cilantro, roughly chopped<\/em>, 1 Tbsp olive oil<\/em>, juice of 1 lime<\/em>, 1\/2 Tbsp ground cumin<\/em>, 1\/2 tsp ancho chile powder<\/em>, 1\/4 tsp cayenne pepper<\/em>, and salt and pepper, to taste<\/em>. Stir together, taste, and adjust spices, if needed. Refrigerate until ready to serve. Serve over lettuce, rice, or quinoa, or to accompany fish, meat, or grilled vegetables.<\/span><\/div>\n<\/div>
Related Posts:<\/h3>Tropical Black Bean Quinoa Salad<\/a><\/li>
Summer Fajita Bowls<\/a><\/li>
Roasted Corn Salsa<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"
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