Fresh Corn and Bean Salad Recipe

Servings: 4-5 Time: 15 minutes

Super fast, super FRESH! This salad disappears at picnics. But it is so easy to make, you can whip up another batch quickly. I like to chill for 30 minutes, but it is fine served right away.
You can even sprout the beans for an entire RAW dish.

Ingredients

1 C black beans, cooked

1/2 C chopped Italian pepper or red pepper

1 C raw corn, cut off cob

1 C chopped tomatoes

2 Tbsps apple cider vinegar

1/2 C chopped parsley

1/2 C chopped cucumber,

1 Tbsp lime juice

1/2 C chopped zucchini

¼ tsp Celtic salt ½ tsp smoked chipotle or Old Bay seasoning

Directions

Mix all ingredients in a medium bowl.
Chill for 30 minutes for best flavor.
Serve.

Note: Use this to stuffed peppers or tomatoes. Bake or have the stuffed veggies raw. Pour on with a dressing or nut-based sauce. We recommend our Spicy Chipotle Sauce.

Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon

Marty Davey

Marty Davey, MS, RD, LDN has been assisting clients to lower their A1c, weight, cholesterol and find great meals to work with food allergies since 1995. Her motto is, "I'm not here to judge you, I'm here to help you." Marty became a dietitian after working through her own diet challenges. She is an experienced nutrition researcher working on studies with Marywood University, the Physicians Committee for Responsible Medicine and the University of South Carolina for almost 10 years. So, she brings cutting edge research to help you achieve your health goals. Marty has a background in comedy which makes her a sought after presenter. She uses this skill to breakdown complex nutrition concepts for audiences whether at a medical conference or a kitchen table. Marty also loves cooking new foods as well as being outside hiking, camping, and kayaking with her husband.