We aren’t huge meat eaters, so one of the ways I like to sneak a lot of protein into our meals is with black beans. This recipe I found several years ago from the Food to Live By cookbook is one of our favorites. If you really wanted to, you could serve this with chips, but we like to eat it on its own, as a main dish for lunch or dinner.
Adapted from Food to Live By By Myra Goodman
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Recipe: Corn and Black Bean Salad
Ingredients
Scale
- 1 {15 oz ) can Black Beans, rinsed and drained
- 1 cup Corn Kernels, canned, frozen, or grilled works fine
- 1 cup grape tomatoes, chopped
- 3 green onions, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons Red Wine Vinegar
- 1/4 cup Olive Oil
- 1 teaspoon Chili Powder
- 1/4 teaspoon Ground Cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
Place all the ingredients into a bowl, toss well and serve.
Notes
I LOVE, LOVE, LOVE, this cookbook. I’ve had it for years and often refer back to it. Food to Live By: The Earthbound Farm Organic Cookbook By Myra Goodman is packed full of delicious recipes using fresh garden produce. Amazon currently has it on sale for $14.27. Yum Yum Yum!
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Lee says
This looks like a recipe I have minus the barley, kidney beans and cilantro. We love it. I like to serve it over food should taste good multigrain chips and top it with cheese, like nachos.
Mavis says
Ohhh that sounds good!
Katie says
I make something very similar to this but put avacados in it……….SO good!
Cathy says
Thank you! I made this for dinner tonight and am now going to make it a pantry staple. Super yummy.