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Artisan Olive Oils & Balsamic Vinegars
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Black Bean, Corn & Tomato Salad

1/2 cup of cooked black bean, or canned beans, drained and rinsed

1/2 cup of canned, corn, drained, or thawed frozen corn

1/2 cup of chopped red or green bell pepper

1/2 cup of diced tomatoes

1/4 cup of chopped red onion

2 tablespoons of Ultra Premium Extra Virgin Olive oil

2 teaspoons of lime juice

salt and black pepper

toss the beans, corn, bell pepper, tomatoes, and onion together in a bowl. Whisk the olive oil and lime juice together and season with salt and pepper. Stir the dressing into the beans and vegetables.

Recipe from The Pink Ribbon Diet, by Mary Flynn, RD and Nancy Verde Barr

 

 



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