Drain and rinse 1 can each of black beans and corn. To this, add 1/2 cubed red onion, 1/2 diced chayote squash, and 1/2 diced bell pepper (use red or orange peppers to make it more visually appealing). Squeeze over the juice of 1/4 lime, and add salt to taste. Have it plain or in a pita with some Tofutti sour cream and buffalo sauce. This salad recipe can add years to your life!
I’m constantly looking for inspiration for quick and easy meals. Quick and easy to me means minimal cooking required and the ability to make a larger batch that can last me through the week.
As I’ve been reading through the 3 Blue Zones books, I’ve been inspired by these different cultures’ diets. They’re each unique, but offer some interesting similarities. One similarity is that many of these longest-lived populations that are very healthy, tend to eat a lot of beans!
Now, I do enjoy beans, but for some reason or another, I don’t eat them that often. So I challenged myself to start incorporating them more often. Out of that challenge, was born this Mexican-inspired, Black Bean Salad.
- 1 can black beans (I prefer low-sodium and organic)
- 1 can corn
- 1/2 red onion, diced
- 1/2 chayote squash, diced
- 1/2 bell pepper, diced (I use red or orange to give it more color)
- Dash of salt
- 1/4 lime
- Drain and rinse black beans and corn and add to bowl.
- Add onion, squash, and bell pepper to bowl.
- Squeeze lime juice over mix and add salt, gently mix.
Voila, so simple! You can eat it plain like this, but I have also enjoyed putting it in a pita with a little Tofutti sour cream and buffalo sauce.