Salads are synonymous with summer in my book. When the weather is super hot and just the thought of switching on the stove or oven is enough to make me cringe, a simple to put together, nutritious and tasty salad is a perfect solution for dinner :) I find myself turning to salads more often in summer than I do in winter. Winter is more for hearty soups than salads, don't you think ?
Even though fall is officially round the corner and we are having some cool days, we still have some days in our neck of the woods that is more summer like than fall. Yesterday was one such day and I decided to make this simple, yet hearty and delicious salad for the family. With a combination of black beans, avocado, bell pepper and corn this salad is loaded with a lot of good fiber and a good dose of nutrition. The combination of jalapenos, cilantro and lemon gives this salad a decidedly southwestern feel. If you are experiencing some warm weather too, go ahead and give this salad a try and give your stove/ oven and your self a bit of a break from the heat :)
Click here for a printable view of this recipe
Ingredients and Method to make Black bean salad
2 cups cooked black beans
1 green bell pepper de seeded and cut fine (capsicum/ koda molagai)
1 heaped cup corn kernels cooked until soft
1 ripe avocado de seeded, peeled and cut into small pieces
2 jalapenos cut fine (or to taste)
1/2 cup finely cut cilantro (coriander leaves/ dhania/ kothamalli)
salt to taste
juice of half lemon (or to taste)
Soak dry black beans for 6 to 8 hours or overnight in sufficient water. Drain water, replace with fresh water and cook on the stove top or in the pressure cooker until soft. Drain any excess water and keep aside to cool to room temperature. If you are using canned beans, drain and rinse the beans before using in the recipe.
Cook corn kernels on the stove top until soft. Drain excess water and keep aside. If you are using frozen corn, you can just quickly cook it in the microwave in a few minutes.
The copyright of this content belongs to Veginspirations.com
In a large bowl assemble black beans, corn kernels, green bell pepper, jalapenos, cilantro and mix well.
Add salt to taste and lemon juice and mix again. Just before serving add avocado, toss together and serve.
Enjoy the salad :)
Even though fall is officially round the corner and we are having some cool days, we still have some days in our neck of the woods that is more summer like than fall. Yesterday was one such day and I decided to make this simple, yet hearty and delicious salad for the family. With a combination of black beans, avocado, bell pepper and corn this salad is loaded with a lot of good fiber and a good dose of nutrition. The combination of jalapenos, cilantro and lemon gives this salad a decidedly southwestern feel. If you are experiencing some warm weather too, go ahead and give this salad a try and give your stove/ oven and your self a bit of a break from the heat :)
Click here for a printable view of this recipe
Ingredients and Method to make Black bean salad
2 cups cooked black beans
1 green bell pepper de seeded and cut fine (capsicum/ koda molagai)
1 heaped cup corn kernels cooked until soft
1 ripe avocado de seeded, peeled and cut into small pieces
2 jalapenos cut fine (or to taste)
1/2 cup finely cut cilantro (coriander leaves/ dhania/ kothamalli)
salt to taste
juice of half lemon (or to taste)
Soak dry black beans for 6 to 8 hours or overnight in sufficient water. Drain water, replace with fresh water and cook on the stove top or in the pressure cooker until soft. Drain any excess water and keep aside to cool to room temperature. If you are using canned beans, drain and rinse the beans before using in the recipe.
Cook corn kernels on the stove top until soft. Drain excess water and keep aside. If you are using frozen corn, you can just quickly cook it in the microwave in a few minutes.
The copyright of this content belongs to Veginspirations.com
In a large bowl assemble black beans, corn kernels, green bell pepper, jalapenos, cilantro and mix well.
Add salt to taste and lemon juice and mix again. Just before serving add avocado, toss together and serve.
Enjoy the salad :)
