We intended to make this corn and black bean salad recipe as a salsa, but when it came out of the test kitchen, staffers couldn’t refrain from shoveling it in their mouths with a spoon! Hence—it became one our latest favorite salad (main course or side).
This Mexican Street Corn Salad recipe is a healthy version of the classic street vendor style elote, a grilled corn on the cob rolled in cotija cheese and lathered in a creamy sauce. You can put this salad on anything from tacos to eggs, or eat it by itself! // Live Eat Learn
Sweet Corn & Black Bean Salad 2 cups black beans, rinsed and drained 1 cup frozen sweet corn, thawed 1/2 cup grape tomatoes, roughly chopped 1/2 cup chopped bell peppers 1/4 cup finely chopped red onion 1 large handful fresh cilantro, chopped 1 tbsp olive oil 2-3 tbsp freshly squeezed lime juice (about half a lime) Pepper, to taste
Nutritionicity | Recipe: Sweet and Spicy Corn and Bean Salad (Gluten-Free, Plant-based / Vegan, Refined Sugar-Free) Flavorful, colorful, and easy to prepare! Its multiple textures and tastes are a delight to the senses as the flood of nutrients satisfies the body. And it’s a complete protein, to boot! Get recipe at http://www.nutritionicity.com/recipes/recipe-sweet-and-spicy-corn-and-bean-salad-gluten-free-plant-based-vegan-refined-sugar-free/