This salad is packed with protein and great if you are living gluten free, dairy free, vegetarian or vegan. If you need meat in what you eat, add it, but it can stand up on it’s own. When adding the corn, my favorite is to grill a couple ears, cut off the kernels and add those to this recipe.
1 can organic black beans, rinsed or 1 ½ cups cooked beans from dried
Equivalent amount of frozen or fresh corn
1 red pepper chopped
1 pablano pepper chopped
1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice)
½ red onion diced
2 green onions sliced (white and green parts)
1 cup cooked red quinoa
Handful fresh chopped cilantro
1 tsp Epazote
1 tsp ground cumin
Celtic Sea Salt and pepper to taste
Juice of 1 large lime
1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Mix it all together and you have a wonderful tasting salad packed with protein.
Epazote is very popular for Mexican and South American cooking. It is used the most in all types of bean dishes from chili to bean salad. I found mine at Penzys Spices. It has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Epazote has a distinct taste that cannot be replaced by other herbs. If you do not have access to it, you can leave it out. If you leave it out, use more of the other seasonings to balance out the loss of the epazote. It has been used in moderation to help relieve abdominal discomfort (gassiness) that can come from eating beans.