Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
This sweet, spicy and tangy combination of corn, tomatoes and black beans is a delectable vegan salad that will have you savoring every tasty bite. You can wrap it up in a tortilla, serve it as a beautiful vegan side dish, or just eat it for lunch.
Southwest vegan salad recipe
2 cups corn kernels
1 cup red onion, chopped
1 (15 ounce) can black beans, rinsed and drained
2-3 Roma tomatoes, seeded and diced
1 tablespoon olive oil
Grated zest and juice of 1 lime
2 teaspoons canned chipotle in adobo sauce, drained and minced
Salt and freshly ground black pepper to taste
1 avocado, halved, seeded, peeled and chopped
3 tablespoons fresh cilantro, finely chopped
In a large bowl, combine corn, onion, black beans, tomatoes, olive oil, lime zest and juice and chipotle, tossing to coat.
Divide the salad into bowls and top with avocado. Garnish with cilantro to serve.