Black Bean Salad

Black Bean Salad

shutterstock_104300087 (1)

2                cups cooked black beans

1                stalk celery, diced (optional)

¼               cup chopped red onion

1                large fresh tomato, chopped

2                ears of corn, kernels removed (seasonal & optional)

¼               cup extra virgin olive oil

3                tablespoons brown rice vinegar

2                tablespoons chopped fresh oregano

1½             teaspoons prepared yellow mustard

¾              teaspoon sea salt (less or more to suit personal taste)

¼               teaspoon black pepper (less or more to suit personal taste)

1/3             cup chopped fresh cilantro

In a steamer placed over boiling water, steam corn 2-3 minutes or until crisp-tender. In large serving bowl, combine corn, beans, celery, and onion.

In small bowl, whisk together oil, vinegar, oregano, mustard, salt, and pepper; pour over corn mixture. Toss lightly; garnish with cilantro.

Slightly adapted from A Banquet of Health, Penny B. Block, PhD.

Leave a Reply

Your email address will not be published. Required fields are marked *