When was the last time you had this much color on your plate? Mother nature ensures that when we embrace the spectrum of colors and add it to our plates that we are doing our bodies good.
This black bean and corn salad is easy to put together with just a few good ingredients, then tossed with a light lime vinagrette that brings it together and seals the deal.
Southwestern Black Bean and Corn Salad
Recipe from Whole Foods
2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups added no-salt, cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped
Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well and rinse in cold water, and drain again. ( If using frozen corn skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp acidic flavor, drain well, and set aside.
In a large bowl, whisk together vinegar, olive oil, lime juice salt and pepper to make a dressing. Add beans, corn, onions, and bell pepper and toss until just incorporated. Cover and chill for about two hours. Add cilantro and toss again just before serving.