Black Bean and Corn Salad with Balsamic Vinegar
Try this delicious rainbow black bean and corn salad with a sweet balsamic dressing, it's vegan and perfect for summertime.
Servings 4 servings
Calories 382kcal
Ingredients
- 2 cans of black beans or 1 ½ cups cooked beans
- 1 ½ cups of Corn
- ½ cup of Cooked quinoa
- 1 small red onion chopped
- 1 red bell pepper chopped
- 1 cup of fresh mango chopped (optional)
- 1 whole avocado stone removed, peeled and chopped
For the Balsamic Vinaigrette (Dressing)
- 2 tablespoon balsamic vinegar
- ⅓ cup of olive oil
- ¼ cup of cilantro chopped
- 1 tablespoon of Coconut nectar or maple, agave etc...
- 1 teaspoon of Black pepper optional
- ¼ teaspoon of cumin
- ½ teaspoon of himalayan pink salt
Instructions
- Whisk together the ingredients for the dressing and place in a jar/ bowl and set aside
- Combine all of the vegetables and mango (if using) for the salad in a bowl.
- Add the chopped avocado only if you plan on eating straight away.
- Drizzle the dressing over entire salad
- Serve accordingly
Notes
- Chop your veggies ahead of time. If you're really pushed for time or simply want to be a head of yourself then I would suggest chopping up your veggies and storing them in a zip lock bag ready to use (excluding the avocado).
- Avocado inclusion. I would advise cutting your avocado as soon as you're ready to eat the salad. Don't leave it soak overnight or for a length of time. In other words, let it be one of the last things to add to your salad bowl.
- Mix things up. There's no reason why you cannot add some other herbs like parsley, thyme to the salad.
- For best results. Allow the bowl of salad to rest in the refrigerator for 15 minutes with the dressing on so the flavours really infuse.
- Be diverse. That's right, think outside the box, serve this salad as a salsa or with some corn chips.
Nutrition
Calories: 382kcal | Carbohydrates: 43g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Sodium: 306mg | Potassium: 735mg | Fiber: 11g | Sugar: 14g | Vitamin A: 1519IU | Vitamin C: 67mg | Calcium: 51mg | Iron: 2mg