Tomato, Black Bean and Corn Salad

/ Kristen Yarker Nutrition/
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This salad is refreshing yet filling. Made with ingredients that you can find year-round, this isn’t just a summer salad.

And, it’s chopped style means it’s a salad that even picky kids may eat.

Enjoy!

Tomato, Black Bean and Corn Salad Ingredients

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 cup kernel corn, fresh, frozen or canned

  • 1 cup cooked brown rice

  • 2 tomatoes, diced

  • 1 avocado, diced

  • 1 orange bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 bunch fresh cilantro

  • 1 bunch fresh flat-leaf parsley

FOR THE DRESSING:

  • 3 tablespoons lime juice

  • 2 tablespoons avocado oil

  • 1 tablespoon white wine vinegar

  • 1 tablespoon lemon juice

  • 1/2 teaspoon cumin

  • 1/4 teaspoon coriander

  • ¼ tsp ground black pepper

  • 1/8 tsp salt

 

Tomato, Black Bean and Corn Salad Directions

  1. In a large bowl, combine all salad ingredients.

  2. In a jar with a tight-fitting lid, combine all dressing ingredients. Cover and shake.

  3. Drizzle the dressing on the salad. Toss to evenly distribute the dressing.  

Storage: If you are planning to eat half the recipe today and save the second half for later, portion out today’s salad before adding the avocado, cilantro and parsley, and dressing. Add freshly diced avocado, cilantro, parsley and dress the salad the day you intend to eat it. 

Get more delicious, healthy, simple recipes in my cookbook HERE.

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