Not for nothing, but people love my black bean salad!! Don’t worry, I am definitely not turning into a food blogger! I have been adding healthier alternatives to our diet and as all three boys are eating real food,I am stepping it up in the kitchen!
I love to prepare this salad because it is perfect for guests who are vegetarians. We love to have people over and this wholesome salad is always presented as a side. Thank you to Naoko and Liz C. for asking for the recipe…months ago! I finally wrote it out, snapped some pictures and posted it here:
2 tablespoons of olive oil
1 cup of frozen corn
1 small purple onion (diced)
1 orange bell pepper (diced)
1 can of black beans (drained and rinsed)
1 cup of grape or cherry tomatoes (sliced in half)
1 avocado (cut into cubes)
salt and pepper
For the dressing:
1/4 of a cup of olive oil
1 garlic clove (crushed)
1 lime (squeeze it!)
1 pinch of salt
Cayenne Pepper (how much you add is up to you!)
Heat up the tablespoons of oil on medium-high. When hot, add the onion, corn and bell pepper to your pan. Sautee until corn starts to turn a little brown. In the mean time, prepare your dressing. Combine all of the ingredients and whisk together. We like our food very spicy so I shake that cayenne pepper over all the mixture. If you want to be a little more careful, add 1/8 of a teaspoon to start. Just a little picosito!
Once your corn is ready, add the drained black beans. They should only warm up for about 2 minutes. Keep stirring! Add the dressing as well, mix some more and remove from heat and into a bowl immediately.
You should wait for the mixture to cool before adding the tomatoes and avocados. Once ready, throw them in, add salt and pepper and done! YUM! Enjoy at room temperature or cold the next day!
Vegan eaters: Does this meal fit your diet?