Black Bean-Tomato-Corn Salad (V & GF)

cornbeansalad4

More vegan recipes comin’ at ya! Some of my best recipes are created when I least expect it! I think I am just one of those people that does my best recipe creation when I wing it. I am the same way with workouts or runs. I can be dreading lacing up my asics, or not really have a plan/route in mind, and before I know it, I’m out there crushin’ it. I think I crushed it with this recipe as well. It is high protein, low fat, and free of any oils! This recipe is high in fiber, has a decent amount of protein, and lots of healthy carbs from the beans & veggies. It is super flavorful, crunchy, and sweet from the corn. I am obsessed with this dish. I will definitely be making it over & over again while at school because it keeps so well it the fridge & it so quick to make!

Ingredients:


1 can unsalted/low sodium black beans
3.00 tbsps chopped red onion
1.50 cups sliced Cherry Tomatoes

1/2 medium avocado

2 ears corn on cob

5 mini colored bell peppers
1.00 lime yields, Lime juice, raw
2.00 tsp(s), Garlic, raw
0.25 tsp(s), Ground Cumin
0.25 tsp(s), Spices, pepper, black
2.00 tsp(s), Spices, chili powder
0.25 tsp(s), Sea Salt

cornbeansalad5

Directions:

First step: boil the corn on the cob. When it is done, set it aside and allow it to cool. While the corn is boiling, drain & rinse the black beans. Did you know that if you rinse canned beans it decreases your chances of bloating/digestive discomfort/gas??? I have been rinsing my beans for a while & it definitely holds true! Add the rinsed beans to a mixing bowl. Chop the peppers, red onion, and the tomatoes and add them to the bowl. Then cut the corn off the cob and toss that into the bowl as well. Then slice 1/2 of an avocado into chunks and chuck that into the bowl as well. Give everything a good mix. Next, add the juice of one lime to the bowl followed by the cumin, chili powder, black pepper, sea salt, and minced garlic. Then mix everything up together with a spoon (or your hands like me) and eat up!

I actually prefer this recipe the next day after all of the flavors have marinated together. This recipe makes about 5 pretty large sized servings. This dish would be fabulous topped on some spring mix with some salsa added. My family also enjoyed it topped on tacos and really enjoy it! I had it on its own and think it is great as a stand-alone dish.

Nutrition Facts are listed below as always:

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 151
% Daily Value *
Total Fat 2 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 156 mg 6 %
Potassium 536 mg 15 %
Total Carbohydrate 28 g 9 %
Dietary Fiber 8 g 32 %
Sugars 5 g
Protein 8 g 16 %

Are you a plan ahead kind of cook, or do you wing it like me? Let me know in the comments & let me know if you try this recipe!

Visit Us On FacebookVisit Us On TwitterVisit Us On Pinterest
Skip to toolbar