Black Bean & Corn Mixed Salad. 

Black Bean and Corn Mixed Salad 

Servings: 6-8

Total Time: 30 Minutes

This is one of my favorites. Hope you enjoy this healthy anti inflammatory salad packed with protein 


2 15-ounce cans black beans, rinsed and drained

 3 ears fresh cooked corn, kernels cut off the cob

 2 red bell peppers, diced

 2 cloves garlic, minced

 2 tablespoons minced shallots, from one medium shallot

 1/2 teaspoons salt

 1/4 teaspoon cayenne pepper

 1/2 tablespoons sugar

 3 tablespoons extra virgin olive oil, best quality such as Colavita 

1 teaspoon lime zest (be sure to zest limes before juicing them)

 6 tablespoons fresh lime juice 

1/2 cup chopped fresh cilantro, plus more for garnish

 2 Hass avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Serve as it is or but in a wrap



One thought on “Black Bean & Corn Mixed Salad. 

Add yours

  1. Great recipe and I particularly like how you added the therapeutic/nutritional benefits of the recipe, in this case, as an antinflammatory – that motivates me to try making this myself as part of healthy eating and healthy living.

    Liked by 1 person

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