Erica's Favorite

Serves 4 / An explosion of contrasting flavors and textures make this nutrient-packed power salad a feast for the senses. Beans and corn combine to form a complete protein, avocado and flaxseed oil provide healthful fats, and all the fresh ingredients are bursting with antioxidants and anti-inflammatory compounds. This recipe can either be a main dish or side dish! It's great!! See, vegetarians know how to eat too!! Winking 

2 cups frozen white corn
1 (25-ounce) can black beans, rinsed and drained
2 cups grape tomatoes, cut in half
1½ cups finely diced red or white onion
2 ripe, firm avocados, cut into ½-inch dice (more avacado never hurts anyone!)
2 cups chopped fresh cilantro
2/3 cup flaxseed oil (or half flaxseed, half extra-virgin olive oil)
½ cup fresh lime juice (I usually put way more, it's not usually measured)
2-3 teaspoons finely chopped chipotle chiles in adobo
½ teaspoon sea salt 
¼ teaspoon freshly ground black pepper (I never measure this one either!)
6-8 cups lettuce (optional)
1. Cook corn in a pot of lightly salted water for about 3 minutes, until crisp-tender. Drain, refresh under cold running water, and drain thoroughly.
2. Combine corn, beans, tomatoes, onion, avocado, and cilantro in a large bowl. Toss gently. Whisk oil, lime juice, chipotles, salt, and pepper in a separate bowl. Pour about three-fourths over vegetables and toss gently to coat; add more to taste. Serve on beds of lettuce, if desired.
Breathe and be well,
Erica Happy
Black bean and corn salad with grape tomatoes Happy 
blog comments powered by Disqus