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Black Bean Jewel Salad

Black Bean Jewel Salad

Going to a summer’s end picnic or BBQ? Here’s a great salad to bring — colorful and full of flavor! White corn adds a touch of natural sweetness and complements the Mexican Vinaigrette. Delicious!!!

3 15 oz. cans black beans, rinsed and drained (4 ½ cups if you use homemade beans)
1 ½ cups bells peppers, diced (red, orange and green)
1 medium tomato, diced
¾ cup red onion, diced small
2 cups white corn, fresh or frozen

¼ cup cilantro, minced
½ cup olive oil
4 tablespoons red wine vinegar
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon granulated onion
½ teaspoon granulated garlic

  • Defrost corn or cut corn off of fresh husks.
  • Combine ingredients in bowl. Add dressing and toss to coat.
  • Serve immediately or marinate overnight. It’s yummy either way!!

Serves: 8-10

Cooking time: 20 minutes

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Read more: All recipes, Food, Health, HeartMath Kitchen, Nourishing the Heart, Side Dishes, Soups & Salads, Vegan, Vegetarian, , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


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4:23AM PDT on Jul 17, 2013

Beans are healthy choice

1:54AM PST on Jan 7, 2013

Thank you :)

2:10AM PDT on Sep 26, 2012

Sounds good!

5:29AM PDT on Sep 20, 2012

what, no diamonds?

10:26AM PDT on Sep 19, 2012


10:19AM PDT on Sep 19, 2012

"Cooking time: 20 minutes"

Which ingredients need to be cooked?

5:28AM PDT on Sep 7, 2012


2:36PM PDT on Sep 3, 2012

sounds good except I can't eat corn.

12:19PM PDT on Sep 3, 2012

Thank you

11:53AM PDT on Sep 1, 2012

Really nice but beans tend to give me painful wind, which is a pity, because I love that healthy concoction

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