Black Bean Salad

Updated: Feb 3


In the summertime, it’s all about the cool, light, refreshing foods. We find that we (and mostly everyone) naturally gravitate toward meals like this naturally this season; it’s just what our bodies want! A fresh black bean salad totally fits the description.

This black bean salad is super easy and quick to throw together, because all you have to do is combine a few ingredients and you’re good to go. We love having this on hand in the fridge to add to salads, as a side in our bowl for lunch or dinner, as a taco topping, or simply as a dip— also making it great to bring to parties.

This is an awesome recipe to make to have on hand in the fridge throughout the week to spice up your meals. You can think of it as a simple way to add plant based protein to your meals in a delicious, sweet and spicy way, or as an easy way to add some pizazz and big flavor to your salads. Also no judgement if you just snack on it by the spoonful, although we recommend dipping with Siete tortilla chips or Trader Joe’s plantain chips. Trust us.

Ingredients: 1 can black beans or 1 1/2 C fresh cooked black beans 1 can organic corn or 1 1/2 C fresh cooked and cooked corn 1 can diced tomatoes or 1 1/2 C fresh diced tomatoes 1 cucumber, finely chopped 1 red bell pepper, finely chopped 2 fresh jalapeños, finely chopped Juice of 2 limes 2 Tbsp organic coconut nectar, honey, or maple syrup cilantro to taste Salt, pepper, and cumin to taste Instructions: 1. Prepare ingredients (cooking beans and corn if you choose or use canned, finely chop bell pepper, cucumber, and jalapeño.) 2. Combine all ingredients in a large mixing bowl 3. Store in the fridge

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