This is the quintessential summer salad plus it gets better as the flavors meld together. This vitamin and mineral packed dish that is perfect to take to your 4th of July BBQ, pool party or to make ahead and have for lunch or dinner. I also love this on tacos straight up. Seriously, I could eat this entire batch. Truth. This again, is super easy. I love making it a day ahead of and put it in a fun covered glass jar (this is perfect for a BBQ to keep bugs at bay) or in a lovely serving bowl. You can eat this as a side, main or as a salsa with chips. Yum!
2 cans of black beans, rinsed and drained
3-4 ears of corn, kernels cut off the cob
3 larger spring onions, trimmed and sliced
1 cup of cherry tomatoes, halved or quartered
1/4 cup of red onion, diced
1 red pepper, diced
1 yellow pepper, diced
1 jalapeno, diced
1/3 cup of fresh lime juice
1/4 cup of fresh cilantro leaves, chopped
1 teaspoon salt
1 tablespoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cayenne
Place all of the ingredients into a bowl and combine well. Cover and refrigerate at least 2-4 hours or more before serving. Serve chilled.
Oh life is fun, crazy, exciting, tear-filled roller coaster. I fell like I’m literally going through every emotion daily. So here are some highlights I can share…
I love it. I’m not a fair weather vegan. It isn’t trendy for me. It isn’t seasonal. My diet has evolved over the past three years and my life is following with my purchases being much more mindful. I haven’t purged any and all things leather but I’m evolving and moving forward. If you aren’t… you’re stagnating after all. Right?
Next up, my fitness recap:
Monday: Outdoors 14 miles
Tuesday: 5:38 treadmill miles/strength training
Wednesday: Rest day to let my arm heal.
Thursday: 10 outdoor miles with a average hr of 154!!!! So happy.
And last… don’t forget to sign up for my Vega Sport giveaway here.
That’s it from here. Hope you’re excited for the holiday weekend.
— Knead to Cook