Another flexible recipe that will adjust to whatever you have on hand, but as always, the more colorful, the better-looking (for your eyes) and the better for your health.
After you’ve got all that up there done, the rest is easy. Just toss, adjust seasonings, and enjoy.
Black Bean Salad
Ingredients
Dressing
- 3 tablespoons extra-virgin olive oil
- the juice of 1 lime
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- sea salt and freshly ground black pepper to taste
An Assortment of Veggies
- 2 1/2 cups cooked/canned black beans
- 1 medium sweet potato, peeled, diced, and roasted with olive oil
- 1 red pepper, roasted then cooled, peeled, and diced
- 1 cup frozen corn, toasted in a dry skillet until slightly charred in places
- 1 orange, peeled, cut into sections and chopped into 1-inch pieces
- 1 medium tomato, chopped
- 1 handful cilantro, minced
- 3 scallions, trimmed and sliced
- 1 jalapeño pepper, minced (I do this to taste because of the kids)
- 1 avocado
Instructions
- Whisk together dressing ingredients in a large bowl.
- Add in the rest of the ingredients and toss until everything is coated well.
- Taste and adjust seasonings.
Tried this recipe?Let us know how it was!
Note: I try to use all organic ingredients whenever I can, so if you peruse the recipes here, there are many that will specify “organic this” and “organic that”. I’ve decided to stop doing that now since many people are more aware about the benefits and implications of opting for organic foods whenever and wherever possible. However, to make it easy for the reader who isn’t used yet to this kind of intentional shopping, here’s a handy guide that may help.
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