Black Bean and Corn Salad

I think it’s time that I take a quick break from the highly caloric desserts I’ve been posting about recently, and share a favorite healthy recipe.  This black bean and corn salad is a traditional American backyard barbeque staple.  We love munching on it throughout the year, but it’s especially nice in the summer after a long day of fasting.

BlackBeanAndCornSaladPic

This gorgeous bowl was a gift to me from Asiya!

Black Bean and Corn Salad

Yield: 4 Servings

Ingredients:

  • 1 (15.25 oz.) can black beans, drained and washed
  • 1 (15.25 oz.) can corn, drained and washed
  • ¼ cup onion, chopped finely
  • Handful cilantro, chopped finely
  • 1 jalapeño, chopped finely
  • 1 tomato, chopped finely
  • 2 tablespoons lime juice (roughly one lime)
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon cumin powder
  • Ground black pepper, to taste

Directions:

Toss all of the ingredients together until well incorporated and refrigerate overnight for best results.

(By the way, I’ve submitted this recipe to The Halal Foodie for their Ramadan Event, a place where you can find an awesome array of iftar recipes!)

Advertisements

5 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s