Name: Black Bean & Corn Salad
Ingredients: 1 Bell Pepper, diced; 1 Cup Baby tomatoes, halved, or quartered; 1 Cup Corn ((can use fresh, cooked, low-sodium canned, or frozen & thawed)); 1 Cup Black beans ((low sodium canned, or cooked, dried option too)); 1/4 Cup Cilantro, chopped; 2 tsp Cumin; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Chili powder; 2 Tbsp Oil ((canola, sunflower, etc.)); 1 Tbsp Lime juice; 1 Tbsp White vinegar; 2 tsp white sugar; pinch salt & pepper (to taste)

Black Bean & Corn Salad

Even if you're not a bean-lover (yet), this recipe could surprise you. It's packed with flavor, and is a great addition to a pot-luck, BBQ, or even as an option for lunches.

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Course Main Course, Salad

Servings 6

Ingredients

1 Bell Pepper, diced
1 Cup Baby tomatoes, halved, or quartered
1 Cup Corn (can use fresh, cooked, low-sodium canned, or frozen & thawed)
1 Cup Black beans (low sodium canned, or cooked, dried option too)
¼ Cup Cilantro, chopped

Dressing

2 tsp Cumin
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Chili powder
2 Tbsp Oil (canola, sunflower, etc.)
1 Tbsp Lime juice
1 Tbsp White vinegar
2 tsp white sugar
pinch salt & pepper to taste

Instructions

Add all veggies and cilantro to a mixing bowl
Mix the dressing, then pour over the vegetables
Mix well, and keep in the fridge until you're ready to serve (best to mix up at least 1/2-1 hour before your meal, to let the flavours combine). Keeps well for 1-2 days.