Black Bean and Corn Salad

Black Bean and Corn Salad – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.

Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!

Ingredients (use vegan versions):

• 1 (15 or 16 oz) can black beans, drained and rinsed
• 1 (15 to 17oz.) can whole kernel corn, drained
• 2/3 cup chopped red or green pepper (red adds color)
• 1 medium onion chopped
• 2 tablespoon dried cilantro (or 1/4 cup fresh, chopped)
• 1/4 cup chopped walnuts or pecans
• 2 tablespoon olive oil
• 2 tablespoon soy sauce
• 2 tablespoon lemon juice
• 2 cloves garlic , minced (I use garlic in a jar–about 1 Tbs.)
• 1 tablespoon vegan Dijon mustard

Directions:

Combine the beans, corn, peppers, onions, cilantro and the
nuts. In a seperate bowl, whisk together olive oil, soy
sauce, lemon juice, garlic and mustard. Pour the dressing
over the bean mixture and blend it all together. Cover
tightly and place in the fridge for about an hour before
serving. Store tightly covered, but I rarely have
leftovers. Makes a great side dish to any Mexican meal.

Serves: 4 or so

Preparation time: 15-20 min

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