A great summer salad with lots of lean protein and nutrients that takes hardly any time to throw together? Sign us up for a summer picnic with this recipe.
Summer Corn Salad
1 can, 14 oz. black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
½ red onion, chopped
1 ½ teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to really defrost and flavors to combine, then toss together and serve. No need to refrigerate if serving shortly; if not, refrigerate until serving.
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