Summer Bean and Corn Salad
Course: Salad
  • 4 cups black beans (rinsed and drained)
  • 1 1/2 cups sweet corn
  • 1 red tomato
  • 3 green onions Bell pepper
  • Bell pepper (any color)
  • Fresh Cilantro
  • Cayenne Pepper
  • Wholesome Goodness® Multi-Grain & Flax Chips (optional)
  1. Chop up the veggies and start dumping them into a bowl with the beans and corn. Slice your lime in half. Then, squeeze the lime juice on top, and add a bunch of chopped cilantro. Sprinkle with some cayenne pepper, and toss to get it all combined! Easy, delicious, healthy, and refreshing. I didn’t add the avocado until a little later, so it wouldn’t be brown before serving!

    Serve this with the chips, tortillas, or with just a fork! It makes a pretty big bowl, so if you’re serving it as a dip, I’d say it serves 10-12. If you’re using it as a main dish (like me) I’d guess it serves 2-4 hungry people.