Black Bean and Corn Salad

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Ingredients:

  • 1 cup (canned) black beans
  • 1/4 cup fresh or frozen sweet corn
  • 2 red/yellow mini peppers (diced)
  • 1/4 cup red onion (chopped)
  • 1 tbsp fresh coriander leaves (chopped)
  • 1 tsp roasted cumin seeds (crushed)
  • 1 tsp taco seasoning
  • hot sauce of your preference (to taste)
  • 1 tbsp lemon juice (to taste)
  • salt and pepper (to taste)

Instructions:

  1. Open the can and rinse the beans.
  2. Microwave frozen corn for one minute.
  3. Add everything (except hot sauce) together in the bowl.
  4. Add hot sauce as desired.

*Salad can be eaten immediately or can be kept in the fridge for a day.

*Cooked quinoa or couscous can be added to the salad.

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Pineapple Salsa

Ingredients:

  • 2 cups fresh pineapple (diced)
  • 2 tbsp scallions
  • 1/4 cup chopped red onion
  • 1/2 cup chopped red pepper
  • 2 tbsp chopped cilantro
  • 2 tbsp lime juice
  • 1 tsp sugar
  • salt and pepper (to taste)

Directions:

  1. Combine all the ingredients into a large bowl.
  2. Let it rest for 1/2 hr.
  3. Serve with tortilla chips.

Mouth-Watering Avacado-Bean Dip

Ingredients:

  • 19 oz can of black beans
  • 1 tbs. lime juice
  • 1 1/2 tsp.chili powder
  • 1/2 tsp. minced garlic
  • guacamole (see below)
  • tomato salsa (see below)
  • sour cream (to taste)
  • shredded cheddar (to taste)
  • 1 cup chopped tomatoes
  • 1/4 cup chopped scallions

Directions:

  1. Mash the black beans with the garlic and chili powder; spread this on the bottom of a bowl.
  2. Layer the guacamole, salsa, and sour cream on top.
  3. Sprinkle the cheddar, tomatoes, and scallions and serve.