This colorful, phytonutrient-rich salad is brimming with fiber and vitamin C! Bright and zesty, it’s perfect for summer gatherings—serve it at a party, bring it to a potluck, or tuck it into crisp lettuce leaves as a wrap or taco. For a heartier option, serve it over cooked quinoa or alongside your favorite grilled protein.
Ingredients
Salad
6 cups
cooked
black beans
(or 3 cans)
4 cups
chopped
heirloom tomatoes
1 small
sweet onion
diced
3
ears of corn
cut off the cob
1 large
red bell peppers
seeded and diced
2
jalapeño peppers
seeded and finely diced
1 cups
chopped
cilantro
Dressing
¼ cups
extra virgin olive oil
2
limes
juiced
2 teaspoons
ground cumin
2 teaspoons
Herbamare
