Corn and Bean Salad

What’s better than fresh sweet corn in the summer? This light summer preparation makes for a delicious, filling and highly nutritious side dish. My family loves it and I hope you will too!

Corn and Bean Salad
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Salad
  1. 4 ears fresh corn – husked, boiled briefly (about 5 minutes) and removed from the cob OR you can use frozen corn thawed
  2. 1 (15-ounce) can black beans, drained and rinsed
  3. 1 (15-ounce) can garbanzo beans, drained and rinsed
  4. 1 red bell pepper, cored, seeded, and cut into 1/4-inch pieces
  5. 1 mango, peeled, seeded, and cut into 1/4-inch pieces
Vinaigrette
  1. 2 limes, zested and juiced
  2. 2 tablespoons (white if possible) balsamic vinegar
  3. 1/2 cup chopped fresh basil leaves
  4. 1 teaspoon ground cumin
  5. 1/3 cup extra-virgin olive oil
  6. Kosher salt and freshly ground black pepper
Instructions
  1. Mix all the ingredients of the salad together gently. Whisk dressing together and pour over the salad. Allow to sit for a few hours or more to incorporate the flavors. Serve at room temp.
Nourished Body and Mind http://nourishedbodyandmind.com/

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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