Black Bean and Corn Salad with Balsamic Vinegar
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cans of black beans ((14oz, drained) or 1 Β½ cups cooked beans)
- 1 Β½ cups of Corn (organic, if possible)
- Β½ cup of Cooked quinoa
- 1 small red onion (chopped)
- 1 red bell pepper (chopped)
- 1 cup of fresh mango (chopped (optional))
- 1 whole avocado (stone removed, peeled and chopped)
- 2 tbsp balsamic vinegar
- β cup of olive oil
- ΒΌ cup of cilantro (chopped)
- 1 tbsp of Coconut nectar (or maple, agave etc...)
- 1 tsp of Black pepper (optional)
- ΒΌ tsp of cumin
- Β½ tsp of himalayan pink salt
Method
- Whisk together the ingredients for the dressing and place in a jar/ bowl and set aside
- Combine all of the vegetables and mango (if using) for the salad in a bowl.
- Add the chopped avocado only if you plan on eating straight away.
- Drizzle the dressing over entire salad
- Serve accordingly