This salad will please all your senses, and leftovers are just as good as the fresh meal! Serve it as an entree over a mound of fresh summer greens or as a salsa with whole grain tortilla chips. Sliced avocado makes a tasty topping, rich with healthy fats. Serve with extra hot sauce on the side to please those guests who like a little kick with their bean salads.
Ingredients
- ½ tsp. crushed red pepper
- 1 tsp. coriander
- 2 tsp. cumin
- 2 cloves garlic, minced
Juice of 1 lime
- 2 Tbsp. cider vinegar
- 2 Tbsp. seasoned rice vinegar
¾ cup chopped fresh cilantro
2 tomatoes, diced
1 (
- 5 oz.) can corn, drained
2 bell peppers, seeded and diced
½ cup finely chopped red onion
2 (
- 5 oz.) cans black beans, drained and rinsed
Instructions
- Toss all ingredients together thoroughly. Refrigerate to let flavor combine (15 minutes to 24 hours).
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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