National Nutrition Month: Black Bean Salad Recipe

It’s National Nutrition Month – and time to start enjoying the taste of eating right! Healthy eating can be delicious – and this recipe is proof. Not only is it packed with wonderful flavor, but it’s loaded with fiber, protein, vitamins, and healthy fats. This recipe works great as a side dish, or maybe a healthy taco filling!

Black Bean Salad with Corn, Red Peppers and Avocado
Serves: 6-8
Preparation Time: 10 minutes

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn on the cob, kernels cut off
2 red bell peppers
2 cloves garlic – minced
2 Tbs shallots – minced (or just red onion)
6 Tbs olive oil
2 avocados
Juice from 2 limes
Fresh cilantro chopped (add as desired)
Salt and cayenne pepper to taste (start easy on the pepper!)

Throw it all together and enjoy! It’s that easy.


*Fresh corn isn’t always in season – it’s OK to use canned, just rinse the corn with the beans to wash away the excess sodium.
*Once mixed, if you let the salad sit a few hours in the fridge, the flavor will be better. If you do this – wait to add the avocados until right before serving – this way they won’t brown.
*This recipe makes 6-8 servings. Cut the recipe in half if you are feeding less people to avoid leftovers going bad.

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