Southwest Vegan Black Bean & Corn Salad

Recently my family came into town and to welcome them I usually cook a meal.  I really wanted to create something different then my usual go to dishes consisting of rice and beans.  Being that corn on the cob was on sale, I decided to create a corn & black bean salad with some colorful red bell peppers, lime, and cilantro. Refreshing and full of flavor, this is a perfect backyard BBQ vegan side dish – enjoy!

 

Ingredients (Serves 8)

4 Yellow Corn on the Cob

2 Cans Black Beans

1 Large Red Bell Pepper Diced

1 Cup Chopped Cilantro

1 Lime

Salt

Pepper

 

BBQ corn, then cut corn off cob.  The easiest way to do this is in a large bowl.  Drain the and rinse the black beans and add them into the bowl with the corn.  Add red bell pepper and cilantro.  Squeeze the juice of the lime over the ingredients in bowl and season with salt and pepper and mix.  Salad is best if chilled in the refrigerator 30 to 45 minutes prior to serving.