So I am always down for a new bean salad recipe, weird I know, but I LOVE having a fiber rich side item I can enjoy for a few days. While in North Carolina, Ryan’s aunt Stephanie was kind enough to share her colorful masterpiece. You can totally spice it up if you prefer a little heat with your fiber.
Note To Self: Should you be a gassy soul, you might want to eat alone or take a Beano.
RECIPE (feel free to get creative):
1 can black beans, rinsed
1 ear of cooked corn, removed from cob
1 green pepper, chopped
1 medium onion, chopped
1 small pint of cherry tomatoes, cut in half
1 jalapeno, finely chopped
1 Tbsp smoked chipotle pepper in Adobe Sauce, finely chopped
¼ cup honey
¼ cup olive oil
¼ cup red wine vinegar
1-2 Tbsp lime juice
¼ – ½ cup cilantro, chopped
1-2 Tbsp chili powder
1 tsp cumin
1-2 cloves of garlic, minced
Salt & Pepper to taste
Combine first 7 ingredients in a mixing bowl. Whisk together remaining ingredients and pour over the vegetable mixture. Toss together and let marinate in the refrigerator for several hours before serving.