Why we love it
Warmer weather brings the promise of sunnier days, more time outdoors and fresh foods - so what could be better when out for a day-long hike? This fresh salad won't weigh you down while providing some much-needed energy for an active and adventurous day of exploration in the great outdoors. Make it ahead for an easy-to-pack, quick lunch to toss in your backpack.
Black Bean and Corn Salad (Tip: Add Avocado)How it's done
Ingredients:
Dressing
• 1/3 cup olive oil
• 2 tbs fresh lime juice
• 2 tbs red wine vinegar
• 1 garlic clove, minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 tsp sugar
• 1/8 tsp black pepper
• Salt, to taste
Salad
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, rinsed and drained
• 3/4 cup red onion, chopped
• 1/2 cup tomato, diced
• 1/2 cup sweet red pepper, chopped
• 2 jalapenos, seeded and finely chopped
• 1/4 cup fresh cilantro
Directions:
- In a large bowl, combine salad ingredients.
- In a smaller bowl whisk together ingredients for dressing.
- Pour over the bean mixture and toss until all ingredients are coated.
- Pop it in the fridge to let the dressing soak into the salad.
- Store in an airtight container for easy backpack storage.
Nutritional Facts
Serving Size: 1 (146g)
Servings Per Recipe: 6