Summer Salad

August 31, 2012 | Leslie Judge RD, CSO, LDN | Recipes | No Comments

As the summer winds down, enjoy this salad as a way to savor the flavors of the departing season. You can substitute vegetables that you already have at home but keep the onion, beans, corn and spices/seasonings true to the recipe to preserve the bright, fresh flavor. This salad incorporates many different colored veggies and brightens up any table. The refreshing flavors are a fabulous accompaniment to any meal.

Ingredients:

• 4 ½ cups cooked or canned black beans, rinsed and drained
• 2 cups frozen or fresh corn (thawed if frozen)
• 2 large tomatoes, diced
• 1 large green bell pepper, diced
• 1 large red or yellow bell pepper, diced
• ¾ cup minced fresh cilantro
• ½ cup diced red onion
• 3 Tbsp freshly squeezed lemon juice
• 2 Tbsp rice vinegar
• 2 Tbsp apple cider vinegar
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 garlic cloves, minced or pressed
• ½ tsp crushed red pepper flakes, or a pinch of cayenne
• ½ tsp salt

Directions:

1. Combine beans, corn, tomatoes, bell peppers, cilantro, and onion in a large bowl.
2. Whisk together lemon juice, rice vinegar, apple cider vinegar, cumin, coriander, garlic, crushed red pepper flakes and salt in a small bowl. Pour over the salad and toss gently until evenly coated.
3. Serve immediately or store in a covered container in refrigerator for up to 3 days.

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