Black Bean and Corn Salad
It has been a while since my last appearance here on Foodinary. It has not been from a lack of cooking (or eating for that matter!) but from lack of passion for blogging. I am a firm believer that if something isn’t bringing me joy, I would much rather focus my energies elsewhere. The last few months I have not felt the urge to write and photograph. I’m not entirely sure why, but I do know that this morning I finally felt that spark again. I had made this delicious black bean and corn salad yesterday and just felt the urge to dig out my camera to share it with you all.
In the last few months, my kitchen has changed dramatically. Not the physical space itself, but the ingredients and dishes I choose to fill it with. Most of the ingredients I choose to buy now are primarily plant-based, and I have only been having meat and dairy sparingly when eating out. This lifestyle change has altered my overall feeling of health dramatically. I no longer feel bloated, I sleep better, I have more energy, my skin has cleared up, and the list goes on and on. No don’t get me wrong – I will still enjoy the occasional piece of delicious, salty cheese on a special occasion or an ice cream cone on a hot summer day. The key word in that last sentence for me is that it has been occasional. For me, a primarily plant-based lifestyle with an occasional treat has been the perfect balance – I feel healthier and happier than ever.
Enough rambling on that matter for today. I know you are all here for a new recipe and I have a great one for summer – Black Bean and Corn Salad.
Bean salads are so great during warm months. I like to make a big batch, store them in small mason jars in the fridge for the perfect grab-n-go summer salad for work, a picnic, the beach, you name it. This salad is entirely plant-based but in no way lacks in flavor, protein, or nutrients. I used some of my favorite summer ingredients that I knew worked together well (lime, cilantro, corn, black beans) and threw in some extras for crunch and texture. The best part? The salad is even more delicious the day after making it an awesome make ahead meal.
- In a large bowl, combine the black beans, corn, pinto beans, chopped onion, chopped celery, and cilantro. Stir until well mixed
- In a separate bowl prepare the dressing. Mix together the vinegar, oil, lime juice, salt and pepper.
- Whisk the dressing well. *Note: Be sure to taste before adding to the salad as you may want more lime, salt etc. *
- Pour the dressing over the bean mixture and stir until well-coated.
- Salad will store in the refrigerator for up to 4 days.