Caribbean Corn and Black Bean salad

If you are looking for a quick and easy delicious salad to serve at your Labor Day BBQ this Caribbean corn and black bean salad is a great choice!  It is packed with flavor, and goes well with grilled proteins as a healthy lighter side dish.  Also, it happens to be vegan and gluten free, and could be served as a main dish salad.  It is filled with protein, fiber and nutrients, so you can also feel good about enjoying it!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 | Prep Time: 10 minutes | Cook Time: 0 minutes | Ready in: 10 minutes

Ingredients

• 2 cups fresh or frozen organic corn kernels
• 2 cups cooked black beans (canned is fine, just drain and rinse them first)
• 1 organic red bell pepper, diced
• 3 organic green onions, sliced
• 1 organic jalapeno, minced
• 2 garlic cloves, minced
• 1/4 cup chopped fresh cilantro
• 1 cup Thai Kitchen full fat coconut milk (whisked until smooth if lumpy)
• 1/4 cup lime juice
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. In a larger bowl, combine all of the veggies.
2. In a smaller bowl, whisk together the coconut milk, lime juice, and spices.
3. Pour the coconut milk mixture over the veggies, and toss to combine.
4. Serve!