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 
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