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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!!!

Salad:
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

Dressing:
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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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.

173 comments

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3:18AM PDT on Sep 5, 2014

I will make this for my husband, me- not so much - I hate beans!!

8:36PM PDT on Jul 6, 2014

yum

8:43PM PDT on Jul 2, 2014

Thank you .

7:02AM PDT on Jun 28, 2014

Thank you :)

2:11PM PDT on Jun 26, 2014

Thanks for this - looks good, just right for sharing.

9:09AM PDT on Jun 26, 2014

Grazie.

5:01AM PDT on Jun 25, 2014

Thank you !

10:41PM PDT on Jun 23, 2014

Looks good, thank you.

10:40PM PDT on Jun 23, 2014

Looks good, thank you.

5:10AM PDT on Jun 23, 2014

This looks really good--I do believe I have some black beans in the pantry that I can cook. Will have to make this for lunch! Thanks for the article.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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