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Black Beans & Corn

May 31, 2016

Black Beans and CornThis is a super easy and fast salad you can make. It’s colorful and versatile in that you can eat it over leafy greens as a meal, use it as a salsa with chips or as a filling in shells for a twist on vegetarian tacos. ENJOY!

2 Fresh Cobs of Corn

1 – 16-oz Can Black Beans, Drained

1/4 Red Onion, Chopped

1/4 Red Bell Pepper, Chopped

1/4 Orange Bell Pepper, Chopped

The corn can be fresh and doesn’t need to be cooked, simply cut the corn from the cob and place in a medium size bowl. Add the beans, onion and bell peppers and mix.


2 TBSP Olive Oil

3 TBSP Balsamic Vinegar

1 TBSP Chili Powder

1 TBSP Fresh Cilantro, Finely Chopped

Salt and Pepper To Taste

Mix all the dressing ingredients together until well blended, add to the bean mixture and mix until all is well coated.

This keeps well for a few days in the refrigerator.

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