Welcome Home

A PLACE TO FIND RECIPES & TIPS ON LIVING CLEAN FOR A SUSTAINABLE LIFESTYLE

 

 

 

 

 

 

 

 

 

 

 

RECIPE  |  CORN BLACK BEAN SALAD (VEGAN)

RECIPE | CORN BLACK BEAN SALAD (VEGAN)

Corn Bean Salad.JPG

Hi Everyone,

Over the weekend I looked to Chef Ricardo for some inspiration and I meant to cook his Corn Black Eyed Pea Salad and without knowing it, I mistakenly used black beans instead of black-eyed peas and Compari tomatoes for a normal one.  It turned out amazing!  So I thought I'd posted the adapted recipe here with full credit to Chef Ricardo's original recipe (click here for his recipe).

Corn Bean Taco(1).JPG

This salad is such a versatile dish and can be eaten as a salad or in a taco with my black bean dip recipe (to be posted later this week) and diced avocado.  

Some key ingredients for this recipe, I'm using Yves Veggie Cuisine BPA-free canned organic black beans, organic Compari tomatoes, jalapeno peppers, red onion, Terra Delyssa Organic Olive Oil, and more as listed below.

Well I hope you try this recipe and if you enjoy it, please share it with your family and friends. 

Take care,
Christie

Disclaimer: I am not sponsored by the companies listed in this post.

Corn Bean Salad(1).JPG

CORN BLACK BEAN SALAD RECIPE

SERVES 5-6 AS A SIDE |  PREP TIME 15 MINS

Adapted from Ricardo Cuisine

INGREDIENTS

  • 1 can (540 ml) whole kernel corn, drained
  • 1 can (398 ml) black beans, rinsed and drained
  • 5 Compari organic tomatoes, diced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 red onion, finely chopped
  • 2 tablespoons organic extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • Salt and pepper for taste

INSTRUCTIONS: 

  1. In a large bowl, combine all the ingredients together.  Refrigerate for 2 hours for best flavour. Serve cold as a side dish. 
RECIPE |  BLACK BEAN DIP (VEGAN)

RECIPE | BLACK BEAN DIP (VEGAN)

RECIPE  |  BLACK BEAN TACO (VEGAN)

RECIPE | BLACK BEAN TACO (VEGAN)