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  • Urban Life Center Team

Cilantro, corn and black bean salad

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

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© 2020 by Urban Life Center. A Ministry of Chesapeake Conference