It’s always a good idea to keep a couple of cans of corn and cans of black beans in the pantry. They are very versatile and quick options to add flavor and protein to a meal.
PLANT-BASED EATING
Lunch Recipe - Cilantro, Corn and Black Bean Salad
Ingredients (2 servings): Salad
1 cup of black beans
1⁄4 cup of corn (low sodium and no sugar added)
2 cups of greens of your choice (ex: spring mix, spinach or iceberg lettuce)
1⁄4 green pepper or red peppers (sweet), diced
1⁄4 red onion
2 tablespoons of chopped cilantro
Dressing:
1 tablespoon of olive oil
Juice of one lime
1⁄4 teaspoon of ground cumin
1⁄4 teaspoon of sea salt
Chopped cilantro (to taste)
Instructions:
In a serving bowl, place the greens.
Then, make the dressing. In a small bowl, mix all the ingredients together and set aside.
In a large bowl, combine the black beans, corn, sweet peppers and red onion. Once combined, add the dressing.
Add the black beans mix to the serving bowl on top of the greens. Top with cilantro and serve.
By the Urban Life Center Team