Nutrient-Dense Black Bean Salad

I'm in Texas. We had a southwest bean salad at a party and I thought that would be a good recipe to put in in my blog.

This salad is packed full of protein and flavor. This dish is perfect for a quick and easy meal. Plus, it's super healthy too! The main ingredient, black beans is a delicious and nutritious food that can be enjoyed in many different ways. Beans, in general, are an excellent source of protein, fiber, and vitamins and minerals, making them a perfect food in your plant-based diet to eat every day. Rinse canned beans well or pre-soak cooled beans to reduce gas-producing enzymes. If your body isn't used to beans, start with small amounts and increase your serving size overtime.

This Southwest Black Bean Salad serves about 10 as a side dish. It also works great as a vegan main protein dish or the filling for burritos or tacos. It pairs well with corn chips, guacamole and a garden salad. It also tastes good with some cooked quinoa. There is a good rainbow of veggies in this recipe that are also nutrient-dense and micro-biome friendly.

• 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained

• 2 ears of corn, shucked, or 1 cup of defrosted frozen corn (I just add them in frozen)

• 1 orange, yellow or red bell pepper, chopped

• 1 cup quartered cherry tomatoes

• 1 cup chopped sweet onion (from 1 small onion)

• ½ cup finely chopped fresh cilantro (about ½ medium bunch)

• ½ teaspoon lime zest (from 1 lime, preferably organic)

• 2 tablespoons lime juice (about 1 lime), to taste

• ¼ cup extra-virgin olive oil

• ¼ cup white wine vinegar

• ½ teaspoon chili powder

• ½ teaspoon ground cumin

• ½ teaspoon salt, to taste

• Optional garnishes: sliced avocado, crumbled feta, lime wedges

Enjoy!

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