Black Bean & Corn Salad

Black Bean & Corn Salad

Black Bean & Corn Salad


One of the hardest things about being on a gluten-free and sugar-free diet is trying to find things to snack on during the day.  Usually my snacks consist of fruit and nuts or the occasional slice of gluten-free toast with almond butter.  But when I have long days it really helps me to have a mid-afternoon mini-meal with some protein and fresh vegetables.  This black bean & corn salad is perfect for that and is easy to pack along with you for an afternoon break from work or school.  It also makes a great side dish for lunch or at a BBQ or picnic.  It’s light and refreshing and tasty!




2 cups cooked-from-scratch black beans (refrigerated) or 1 can prepared, drained

1 cup frozen corn kernels

1 red bell pepper, diced

1/2 pasilla or poblano chile, finely chopped

1 small bunch cilantro, chopped

3-4 scallions, chopped

1/2 tsp sea salt

pinch of cayenne 

juice of 1 small lime


Combine the beans, corn, peppers and cilantro in a large bowl.  Toss with salt and cayenne, and squeeze fresh lime juice over the top.  Serve cold and refrigerate the leftovers for up to 3-4 days.

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