The holidays are upon us and moving in quickly! Who’s not rushed for time during the holidays? Nobody I know. It’s all about decorating, cooking, shopping and numerous parties to attend. Since I’m digging into all the yummy foods at the parties we’ve been attending, I’m also working hard at keeping our food regime tight here in my household. Sticking to my game plan of healthy recipes, I’m making my Black Bean, Corn & Tomato Salad recipe that’s one of my favorite regular salads I throw together when rushed for time. The powerful mixture of sweet crunchy corn and earthy black beans combined with jalapeños and lime gives this salad a spicy kick. Oh la la! Black beans are high in protein and rich in cholesterol reducing soluble fiber making this a delicious, hearty and healthy dish.
Add a little spice to your life!
This recipe is featured in my Top 25 Favorite Salad Recipes E-Cookbook and can be purchased Here!
Ali in the Valley
Black Bean, Corn, Tomato Salad…
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon seeded (deveined, and minced jalapeño)
1 can (15 ounces no-salt-added black beans, rinsed and drained)
1 cup corn kennels from 1 ear of corn or canned corn
1 ⁄2 cup cored (seeded, and diced tomato)
1 scallion (trimmed and thinly sliced)
1 medium avocado (peeled, pitted, and diced)
3 tablespoons chopped fresh cilantro
4 romaine lettuce leaves
Whisk the lime juice, oil, and jalapeño in a large bowl until blended.
Add the beans, corn, tomatoes, scallions, avocados, and cilantro. Gently toss until blended.
Place a lettuce leaf on each of four plates and fill each with bean salad, dividing evenly.