At this point, I am making this Zesty Black Bean Corn Salad at least once a week (sometimes twice)! It’s so easy to make, and pairs really nicely with my Tofu Sofritas, Cumin Lime Marinated Tofu, and 10-Minute Lentil Tacos. Recipe below, or comment “Zesty” and I will send you the link to this recipe plus the others I just mentioned. Buen provecho!! 🤗 #veganrecipes #plantbased #mealprep

Black Bean and Corn Salad
* 3 1/2 cups cooked black beans or 2 cans, drained and rinsed
* 2 cups frozen or fresh corn thawed if frozen, grilled or quick sautéed if fresh
* 1 medium ripe tomato diced
* 1 red bell pepper diced
* 1 jalapeño pepper seeds removed and diced (optional)
* ¼ cup red onion diced
* ¼ cup fresh cilantro diced
* ½ tsp salt + more to taste
Lime Vinaigrette
* 2 tbsp fresh lime juice from about 1 lime
* 2 tbsp apple cider vinegar
* 1 tbsp Dijon mustard
* 1 tbsp maple syrup or agave
* ½ tsp cumin powder or cumin seeds
* ½ tsp black pepper
* ⅓ cup extra virgin olive oil or avocado oil

* Make the bean salad by placing the bean salad ingredients (black beans, corn, tomato, bell pepper, jalapeño, red onion, and salt) in a mixing bowl. Gently toss to combine.
* Add the lime vinaigrette ingredients (lime juice, apple cider vinegar, Dijon mustard, maple syrup, black pepper, cumin, and olive oil) in a jar with a lid. Tighten the light and shake well until emulsified.
* Pour the lime vinaigrette over the bean salad and gently toss it until it is evenly coated in the dressing. Season the salad to taste with salt if needed, and enjoy!

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