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Loading...Black Bean Jewel Salad
- Sara, from Institute of HeartMath
- August 26, 2012
- 2:30 pm
- 70 comments
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
More Recipes:
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Filo Veggie Pizza
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Read more: All recipes, Food, Health, HeartMath Kitchen, Nourishing the Heart, Side Dishes, Soups & Salads, Vegan, Vegetarian, food, HearthMath, Institute of HeartMath, nutrition, organic, vegetables
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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Namaste.
no Guns N Roses..OMG they ruined the song, the video is nice but the music is horrible
Great reminder, thank you!!
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70 comments
+ add your ownThank you :)
Sounds good!
what, no diamonds?
yum
"Cooking time: 20 minutes"
Which ingredients need to be cooked?
thanks.
sounds good except I can't eat corn.
Thank you
Really nice but beans tend to give me painful wind, which is a pity, because I love that healthy concoction
sounds delicious, thanks!
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