Black Bean, Corn, and Pepper Salad

Week 4 is all about protein! Make sure to check out THIS post with useful information on proteins! Todays recipe will make about 4 servings. This recipe uses black beans as it's main protein source. Black beans are also a great source of fiber which helps you stay full longer and they contain iron, potassium, folic acid and calcium. 

Look at the color!

What you'll need

• Knife
• Cutting board
• Mixing bowl
• Mixing spoon
• Measuring cups and spoons
• Whisk or jar

Ingredients

• 2 15 ounce cans black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup chopped peppers (any color, your choice)
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon jalapeño pepper, minced (optional)
• 1/4 cup fresh cilantro, minced
• 1/4 cup olive oil
• Juice of 1 lime, plus more to taste if needed
• 2 tablespoons maple syrup, agave or honey
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne

Directions

1. Combine the olive oil, lime juice, maple syrup, salt and cayenne into a small jar. 
2. Shake the jar well to mix. Alternatively whisk the ingredients together in a small bowl. Set aside
3. Place rest of ingredients (beans, corn, peppers, onion, garlic, jalapeño, cilantro) in a bowl
4. Add dressing and mix well
5. Refrigerate for a few hours to allow flavors to develop 

Since there are many different kinds of protein and ways to prepare them we made 4 dishes and a side salad:

• American Tacos
• Fool-Proof Quiche
• Black Bean, Corn and pepper salad
• Persan Spiced Lentil Patties
• Classic Chopped Salad

Click on any of the above to see the recipe on how to make them and as always feel free to leave comments or questions below!