Black Bean Salad


black-bean-salad

This salad is my new addiction. I've made it four times in the last two weeks and can.not.stop. I've been eating it on top of fish, with tortilla chips and (shamefully) by the spoonful every time I walk by the fridge. The tangy lime flavor and smokey cumin pair well together and pretty much make my mouth water just writing about it. Best of all, it's chock full of veggies so there's no guilt....Except for the eating it by the spoon part.

***** Black Bean Salad *****
(adapted from Eat Yourself Skinny - serves 4)

// Ingredients //

1 (15 oz.) can black beans, drained
1 (11 oz.) can summer corn, drained
5 small tomatoes, seeded and chopped
1 red (or green) pepper, seeded and chopped
1 small onion, diced
1 jalapeno, seeded and diced
1/2 cup cilantro
1 garlic glove, minced
1 tbsp. lime zest
3 tbsp. lime juice
1 tsp. sea salt
1/2 tsp. cumin
1 tbsp. olive oil

// Instructions // 

Combine ingredients and refrigerate for at least 30 minutes (or overnight) to let the flavors combine. Serve chilled and enjoy!




*photos by Amy Mikkelsen

2 comments:

  1. I don't blame you for making it all the time, it looks delicious! I've pinned it to try sometime!

    ReplyDelete