| 18 | 30 | 141 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 8 |
| 1 cup | Sweet yellow corn (canned or frozen) |
| 1 can (15oz) | Black beans, canned (rinsed and drained) |
| 1/2 bunch | Cilantro (coriander) (chopped; optional) |
| 1 medium pepper(s) | Green bell pepper (chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1/2 medium | Red onion (chopped) |
| 1/2 medium pepper(s) | Jalapeno pepper (seeded & finely chopped) |
| 1/2 tsp | Sea salt, fine |
| 1/2 tsp | Black pepper (freshly ground) |
| 1/2 cup | Lime juice (fresh) (for dressing) |
| 1 tbsp unpacked | Coconut sugar (for dressing, or coconut sugar) |
| 1/2 tsp | Sea salt, fine (for dressing or to taste) |
| 1 tsp | Red wine vinegar (for dressing) |
| 1 tsp | Cumin (for dressing) |
| 1/4 tsp | Chili powder (for dressing) |
| 2 clove(s) | Garlic (minced, for dressing) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1 tsp | Hot sauce (or to taste, for dressing) |
Storage Instructions:
The salad can be made in advance and stored covered and refrigerated for up to 3 days. Bring to room temperature before serving.
Nutritional Highlights:
Cilantro is a herb that has anti-inflammatory and antioxidant properties. It has also been studied in helping the liver detoxify heavy metals.
Black Beans are high in fiber, which may help to lower the amount of cholesterol in the blood and decrease the risk of heart disease. Beans also help in blood sugar management.
| Fruit | 0.1 |
| Meat Alternative | 0.3 |
| Vegetables | 1.4 |
