Recipe Courtesy of Healing the Vegan Way by Mark Reinfeld

A perfect blend of sweet and savory chewiness and crunch, with a Mexican flair, this is a great go-to salad for a party since it is easy to prepare and presents very well. Black beans have a have superior fiber and protein content, which makes this simple salad pack a punch. Strong immunity-boosters, such as garlic and chile; the heart-healthy antioxidants in cumin; and natural cleansing agent cilantro round out this colorful salad. Serve on its own with chips for a light snack, or as a side topped with Glorious Guacamole.

Yield: 2 1/2 cups salad

Prep time: 20 minutes

Total time: 20 minutes

Serving size: 1/2 cup

Number of servings: 5


1 (15-ounce) can black beans, drained and rinsed well, or 1 1/2 cups cooked

1 cup fresh or frozen (thawed) corn

1/4 cup seeded and diced red bell pepper

1/4 cup thinly sliced green onion or diced red onion

3 tablespoons freshly squeezed lime juice

1 1/2 tablespoons finely chopped fresh cilantro

1 garlic clove, pressed or minced

1/2 teaspoon seeded and diced jalapeño pepper (optional)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano (optional)
1/8 teaspoon chipotle chile powder (optional)

1/2 teaspoon sea salt, or to taste

1/8 teaspoon freshly ground black pepper

1 1/2 teaspoons wheat-free tamari or other soy sauce (optional)


1. Combine all the ingredients in a bowl and mix well.