A Protein-Packed Vegan Side Salad

photo 2-8

Eating heavy meals during the summer can make you feel lethargic, so a lot of people seem to eat more fresh salads and lighter fare. It’s still important to consume adequate amounts of protein, which is why choosing meat-free sources of protein may be especially appropriate for summer weather (meats can leave a heavy feeling in the stomach). The salad I’m sharing today makes an excellent side dish and the best part is that most of the ingredients (excluding the beans) can be found at your local farmers’ market or farm stand.

Corn, Tomato, and Bean Salad

Ingredients

• One 12 oz. can of black beans (or a different type of bean that you like)
• 16 oz. baby tomatoes, or whole tomatoes, cut into smaller pieces
• ¼ cup diced onion
• 1 tbsp. extra virgin olive oil
• 1.5 cups cooked corn (it can be fresh, canned, or frozen)
• a few leaves of fresh or dried oregano
• a few leaves of fresh or dried cilantro
• 4 tbsp. fresh or canned salsa
• salt and pepper to taste

Directions
• Boil water and boil or steam corn for a few minutes. Drain the corn (if it’s still on the cob, remove using a knife)
• Cut baby tomatoes or whole tomatoes into smaller pieces
• Heat the beans (I used a microwave) and drain so that some of the salt and other liquid is rinsed away
• Combine the corn, tomatoes, onion, herbs (oregano and cilantro), salt and pepper together.
• Drizzle olive oil and salsa on top and then mix gently
• Refrigerate or serve immediately
• Enjoy!

-Jess

Advertisements

Share your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s