Prep 20 mins
Cook 5 mins
This savoury salad is refreshingly flavourful.
- 1⁄3 cup black beans, drained and rinsed
- 1⁄4 cup frozen corn, thawed
- 2 cherry tomatoes, quartered
- 1 tablespoon onion, minced
- 1 tablespoon garlic, minced
- 1 tablespoon red bell pepper, diced
- 1 teaspoon pumpkin seeds, coarsley chopped
- 1 teaspoon cilantro
- 1 teaspoon lime juice
- ground black pepper (to taste)
- Combine all ingredients in a large bowl; toss well.
I made this recipe as written....enough for 1 serving. I actually used the pumpkin seeds, and cut back on the garlic. The lime juice and the cilantro ratio is right on. My pumpkin seeds were shelled and roasted, no salt. I loved the crunch they provided. Thanks so much for sharing your recipe.
Wow, this is my new favourite recipe! I just made it a second time today, and I'm even more hooked. I also love that it's a gluten-free vegan recipe, for those of us that care about that sort of thing (but even if you don't, you should try this anyway!). I too left out the pumpkin seeds, and I also would recommend to others to start with a little bit less garlic, and add more if you need it. Also, I noticed that adjusting it to make 8 servings seems to work well. That used up exactly one red pepper, one 10-oz bag of corn, and close to two cans of black beans. Thanks for the delicious recipe!
This was an easy salad to put together and it tasted great. I used lemon, not lime juice and left out the pumpkin seeds. I think the thing I liked best about about this salad was there was no oil in it. It let the flavour of all the veggies shine through. Thanks for the recipe.