A delicious quick salad perfect as a side dish with a BBQ dinner, or to take to a pot luck or picnic since it doesn’t have to be kept cold.  No mayo or meat, so perfect take-along dish for any occasion.  Very low cal, but highly nutritious.  High in protein, Vitamins, Antioxidants, and more. 

     This salad is  similar to the one I make with Avocado and Tomato and what inspired me to make this.  I had tomatoes just begging for me to yank them off the vine, and I’ve been running out of ideas to use them up.  The differences in this salad is that I used halved cherry tomatoes, red onion,  black beans, fresh corn, and Sriracha sauce for the heat.  OK, maybe it’s barely similar to my Avocado, Tomato salad.  Since I don’t care so much for Avocado, this is tastier, in my opinion.  And it’s just as fast.  5-10 minutes, including picking the maters.  


1 can black beans, drained and rinsed

1 ear of corn, cooked and cut off cob (or frozen)

About a dozen cherry tomatoes (or cut a large tomato into chunks)

¼ cup chopped red onion

1 tsp minced garlic

½ – ¾ cup chopped bell peppers or mini sweet peppers

2-3 TBSP olive oil

¼ tsp sugar

Juice of one lemon or one lime

Sriracha sauce to taste

Salt and pepper

1 tsp dried Cumin OR Cilantro


In medium bowl, mix beans, corn, tomatoes, red onion, garlic, and peppers.  Add olive oil, sugar, citrus juice, Sriacha, salt, pepper, and either Cumin or Cilantro.  Give it a good stir and chill for a minimum of an hour.  This dish tastes better after it sits for a while.

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By Tika for CHEW WANNA EAT? © 2016





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