Southwest Bean and Corn Salad

by Dr. Sharleen Hawco ND December 24, 2008

A quick and easy Southwestern-inspired vegetarian and vegan corn and bean salad recipe with black beans, avocados, lime juice and bell peppers. This Southwestern bean and corn salad recipe is also gluten-free.

Ingredients:

  • 2 x 15 ounce cans black beans, well drained
  • 1 1/2 cups corn
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 3 tomatoes, chopped
  • 4 green onions, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup lime juice
  • 1/3 cup olive oil
  • dash salt
  • 1/8 tsp cayenne pepper

Preparations:

In a large mixing bowl, combine the beans, corn, bell pepper, avocado, tomatoes, onion and cilantro and gently toss. Whisk together the remaining ingredients, then pour over the beans mixture and gently stir to combine. Chill for at least an hour to allow flavors to mingle.

Dr. Sharleen Hawco ND
Dr. Sharleen Hawco ND


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