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 Grilled Corn and Bean Summer Salad Cool, light and full of fresh flavor, this salad is perfect for any summer gathering or small meal. We love this with salsa mixed in. Please note, the marinade is light in this; if you like a more traditional marinated salad, double it. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Grilled Corn and Bean Summer Salad 4 ears grilled or boiled corn, cut from cobs 15-ounces cooked black beans, drained and rinsed 1 small red onion, diced 1 red bell pepper, diced 1 jalapeno, seeds removed and finely minced Six tablespoons preferred fresh herbs, for example, cilantro, fresh basil and parsley, minced 1 tablespoon fresh lime juice 1 tablespoon olive oil 2 teaspoons ground cumin 2 teaspoons minced garlic Salsa and cayenne pepper, optional Salt and pepper to taste In a large bowl, combine the corn, black beans, red bell pepper, jalapeno and assorted herbs. In a small bowl, mix the lime juice, olive oil, cumin and garlic. Pour over the corn and black beans; add optional salsa and cayenne, salt and pepper to taste. Allow to cool in the fridge for an hour or more, covered. © 2013-2018, Vegan Street |
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