Vegan Black Bean Salad with Sweet Corn
I really enjoy black beans- they’re tasty, and provide you with sustained energy throughout the day. This Vegan Black Bean Salad with Sweet Corn Recipe can be used in many different ways. Simply add it to a tossed green salad for depth and texture, or place it in corn or flour tortillas for a delicious vegan lunch or dinner. This recipe goes well with garden fresh herbs such as basil, thyme, and Italian flat leaf parsley. Try some variations, your taste buds will thank you!
Prep-time: 30 minutes
6 cups of black beans, rinsed thoroughly
1 cup northern beans, rinsed thoroughly
2 cups sweet corn
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
½ each red, yellow, and orange peppers- ¼ inch chop
2 cups de-seeded chopped tomatoes- ¼ inch chop
1 cup sweet onion, ¼ inch chop
½ cup celery, ¼ inch chop
1 clove minced garlic
1 jalapeno, de-seeded and minced
½ teaspoon cumin
2 tablespoons fresh chopped Italian flat-leaf parsley
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon fresh cracked black pepper
1 teaspoon kosher salt
Place all of the above ingredients in a large metal bowl. Slowly mix, being careful now to break the beans.
Place the salad in the refrigerator and let sit for 30 minutes.
Remove the salad from the refrigerator, re-toss and serve.
Chef Chuck Kerber