Corn & Black Bean Salad

This is a gorgeous summer salad, and healthy to boot. This can be served as a main or as a side, it works both ways. I make this whenever I feel like a low GI dinner, with just enough protein and crunch to appease the meat eater in me.

Serves: 2

Ingredients

1 cup Black Beans (from the can is fine)

3/4 cup Corn Niblets (canned or frozen)

1 Jalapeno Pepper

1 Tomato

1/4 cup Red Onion

1/4 Red Pepper

1 Scallion

1 tsp ground Cumin

1/2 tsp Cayenne Pepper

1/8 cup fresh Cilantro

1/8 cup fresh Parsley

1 tbsp Rice Wine Vinegar 

1 tbsp Cider Vinegar

Juice of 1/2 a Lime

2 tbsp Olive Oil

1 tsp honey 

Salt & Pepper

Preparation

• Remove the seeds from the tomato and jalapeno. Roughly chop the onion, red pepper, jalapeno, tomato, scallion, cilantro and parsley.
• Rinse your canned black beans, and ensure your corn is at room temperature if using frozen corn.
• Add all ingredients to a bowl and mix thoroughly. Add salt and pepper to taste.
• Refrigerate for at least 3 hours before serving.