This salad is light, refreshing and tangy. It’s super easy to make and super healthy. I ate it with turkey meatballs as a lettuce wrap (what? crazy I know) and it totally satisfied my tex-mex cravings without all the cheese and grease. I didn’t even miss it! Ok, maybe a little. If you are going to eat this right away, definitely add some chunks of avocado. If you are going to save some for later, leave the avo out because it will turn all brown and mushy and yucky. If you bring this to a party, don’t expect to have any left! I think another great addition would be some quinoa. I will try that next time. Or you can, and let me know what you think! oooo, or some queso fresco. That might take away from the healthy factor of this salad, buy hey, queso fresco. It’s amazing. Ok now I want to go buy some right now to add to my left overs!
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 bell pepper (orange, red, or yellow), diced
- 2 medium ripe tomatoes, diced
- 1/4 yellow onion, diced
- 1 bunch cilantro, chopped
- chili powder
- garlic powder
- salt and pepper to taste
- juice of 1 lemon or lime
Mix ingredients in a bowl. Let sit for at least 30 minutes for flavors to mix. Enjoy with grilled chicken, shrimp or beef and a green salad. Or as a messy lettuce wrap!