This salad is light, healthy, SO delicious, and beautiful! Perfect for topping quinoa, adding to tacos, using as filling for quesadillas, or just eating on its own.

Ingredients (vegan):

4-5 ears of corn
1-2 red bell peppers
1 can of black beans
1/2 red onion
1 glove of garlic
1/2 cup fresh cilantro
1-2 limes
1/4 teaspoon chili powder (or more to taste)
1/4 teaspoon cumin (or more to taste)
salt and pepper
1/4 cup olive oil


How to make the salad:

This salad is so simple to put together!

-Grill the corn: just brush them with olive oil as you grill them and turn them frequently until they’re nicely charred like in the photo above. I grilled mine on a stovetop grill. Let them cool as you prepare the rest of your ingredients.
-Drain and rinse the beans and throw them in a big bowl.
-Add diced red bell peppers, red onion, and garlic.
-Cut the corn off the cob once it’s cool enough to handle add it to the bowl.
-Chop the cilantro and add.
-For the dressing, juice 1-2 limes and whisk it together with olive oil, the zest of one lime, chili powder, cumin, salt, and pepper. If you’d like a little sweetness, you can add a little agave.
-Toss together and serve!


*Kids can help make this salad by chopping the veggies (I love these kid-safe knives by Curious Chef), squeezing the lime, and stirring everything together!

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