For me, the key to sticking with a healthy eating plan is to keep the fridge stocked with healthy dishes. If there’s nothing good on hand that’s ready-made, you know you’re headed for the that bag of chips and queso in the pantry. (I don’t actually keep anything like that in the pantry, but I used to, so I’m willing to bet I’m not the only one!)
There are some of my favorite dishes that are so tasty, so easy to make, and so healthy, that I make them over and over again. This is one of those recipes. But I haven’t made in a while. Then after my mother-in-law asked me to make it for her this weekend, I went straight home and made a batch for myself. She’s not a fan of cilantro, but loves it in this salad. Do yourself a favor and put in an entire bunch of cilantro – stems as well. They have just as much flavor and add a nice crunch. I also included a cucumber this time around. There really are no rules for the exact amount of ingredients in this salad, so load up on whatever suits your fancy.
Ready in 10 minutes? Check!
Satisfying and delicious? Check!
Super healthy? Double Check!
Try making this one of your go-to healthy salads. I think you’ll get hooked!
Ingredients (serves about 8)
2 15-ounce cans black beans (washed and drained)
1 large red bell pepper (diced)
2 cups frozen sweet corn
4 green onions (thinly sliced)
1 English cucumber (diced)
1 cup chopped cilantro
1/2 cup fresh lemon juice
1 teaspoon salt (optional)
- Place the frozen corn on a plate and set aside. It will quickly thaw on its own while you are chopping up the other ingredients.
- Place all ingredients in a large salad bowl.
- Salt to taste, if desired.
- Serve chilled.