Let’s Do Lunch | Black Bean, Corn, and Tomato Salad

Oh hey, lunchtime. What’s that you say? I can’t just magically will healthy food to enter my fridge and prepare itself every week? Dang it.

That’s cool. I guess I need to keep finding easy recipes to make instead, like this beautiful salad today. Here’s what’s great about this nice little mixture: it’s super easy to put together, you can tweak the ingredients, and you can eat it soooo many different ways. Your red onion that you were counting on cutting up has a layer of slime on it? No worries, you can leave it out (Although you might consider cleaning out your veggie drawer more often. Ahem.). You’re feeling less like a salad and more like a quesadilla? I like the way you think. It can go on everything! Rice, lettuce, tortillas, baked potatoes, tortilla chips, whatever strikes your fancy! I really love how bright and fresh this mix is. Tastes like summer!

^^I ate it on a bed of butter lettuce one day, and it was amazing.^^
^^I ate it with some rice the next day and a little salsa, and my oh my, that was a great combination. Consider this my new everything mix!^^

Black Bean, Corn, and Tomato Salad
Yield: 4 servings

1 1/2 cups (1 15 oz. can, drained) black beans
1 small red onion

2 cups fresh corn kernels (from about 3 cobs)
1 pint cherry or grape tomatoes, halved or quartered
Juice of 2 limes
2 tsp. olive oil
3/4 tsp–1 tsp. salt
1/2 cup fresh cilantro, chopped
In a large bowl, combine the beans, red onion, corn, and tomatoes. Add in the lime juice, olive oil, and salt, and stir well to blend. Gently mix in the cilantro. Serve chilled or at room temperature.
Nutrition Info: 215 calories

2 thoughts on “Let’s Do Lunch | Black Bean, Corn, and Tomato Salad”

  1. Audrey Ogden says:

    I love EVERYTHING about this. :)

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