Wednesday, May 23, 2012

Spicy Summer Black Bean Salad

This salad looks delicious. (here) I love (you've probably noticed!) I will need to limit the spicy peppers or my family will cry their eyes out. I will save them for myself. :0)

photo from

This fresh salad is full of antioxidants, vitamins (especially vitamin C), and live enzymes (from the raw vegetables). It is low in fat and high in fiber; a perfect cholesterol lowering meal. Serve it for a party or bring it to a potluck. It can also be served in lettuce leaves as a "wrap" or "taco." Serve it over cooked quinoa for a heartier meal.

6 cups cooked black beans
4 cups chopped tomatoes
3 ears raw corn, cut off the cob *
3 spicy peppers such as jalapeno or banana peppers, diced *
1 mild red pepper, diced (such as a bell pepper or another spicy one if you dare)
2 cups sliced green onions or chopped sweet onions
1 cup chopped cilantro

1/4 cup extra virgin olive oil
the juice from 2 limes
2 teaspoons Herbamare (or sea salt)
1 to 2 teaspoons ground cumin

Place all salad ingredients into a large glass bowl. Whisk the ingredients for the dressing in a separate small bowl. Pour dressing over salad and gently toss together.


  1. Yum! I used this to inspire dinner (and leftover lunch) today for our family. I skipped out on the cumin & spicy peppers so my kids would eat it. Didn't have the tomatoes, corn, or cilantro on hand. But we added organic avocado, olives, and hearty quinoa for a full, flavorful, protein packed, nutrient rich meal. Served up fresh, chilled, seedless watermelon cubes for dessert. Smiles all around. thanks so much for your blog!

    1. That sounds fantastic! Way to improvise. :0)