Prep Time: 10 minutes
Prep Notes: So easy to toss together and take to a party with blue chips.
Cooking Time: 0 minutes
Yields: 6 people
1 15 oz can black beans, rinsed and drained
1 cup uncooked fresh or frozen (thawed) corn kernals
1 large ripe tomato, cut into 1/4-inch dice (about 1 cup)
1 small red onion, cut into 1/4-inch dice (about 1/2 cup)
2 tablespoons finely chopped fresh flatleaf parsley
2 teaspoons minced garlic
2 tablespoons white wine vinegar or distilled shite vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresly ground black pepper
1. Place the black beans, corn, tomato, onion, and parsley in a large bowl and stir gently to combine.
2. Place the garlic, vinegar, olive oil, chili powder, cumin, sugar, salt, and pepper in a small bowl and whisk to combine.
3. Pour the dressing over the bean mixture and toss to coat.
The salad can be kept a room temperature for up to 6 hours.
This can be made up to two days ahead of time but, do not add the dressing until almost ready to serve. ***Only use organic corn as corn is so genetically modified today.
Food to Live By, Myra Goodman, p.237.
Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!