Black & Green Bean Corn Salad

This healthy salad has fresh, raw green beans and corn. Definitely a good crunch to this salad. Serve it over lettuce, with chips, or eaten just as it is—out of the bowl.

I modified a recipe from the Physicians Committee for Responsible Medicine (PCRM) Food for Life Recipe of the Week to incorporate the abundance of green beans I had coming from my garden. If you've grown pole beans, you know once they start producing beans you need to get out to the garden and harvest every day. Then you need to make something. I'm a raw-food-kinda gal so I loved the idea of using them raw with fresh corn off the cob. Yum!

Easy recipe... and you know that's what I like.

Black & Green Bean Corn Salad

From Inspired by PCRM

Yield 2-4 servings

Category Salad

Cuisine Vegan

Ingredients

1 can black beans, drained & rinsed

1 C green beans, trimmed & cut to 1" pieces

1 C fresh corn kernels

1/4 C diced red onion

1/2 C diced red pepper

1/2 C loosely packed cilantro leaves, minced

1/8 C fresh lime juice

Sea salt & pepper to taste

Dash of cayenne pepper (optional)

Directions

1. Add all ingredients to bowl and stir gently to combine.

2. Cover and refrigerate for several hours before serving. 

What did you have coming out of your garden you needed a recipe for?