There are a few really great things about this Spicy Black Bean and Corn Salad! First of all, it’s insanely easy to make so you don’t have to worry about standing in front of the stove. Next, it’s full of fiber so it’s very healthy for you. My husband makes a big batch of this to eat throughout the week when he’s meal planning. Finally, it’s gluten-free and vegan! This is a great beginner recipe if you are just starting out on a new diet plan. What I love about this also is that it’s a great leftover food, it reheats as well as the first time so you can make a lot ahead of time and keep it on hand for when you need a meal. Ingredients:
1 can black beans (16 oz), drained
1 can kidney beans (16 oz), drained
1 can corn (16oz), drained
2 tablespoons olive oil
2 cloves garlic, chopped
2 tablespoons crushed red pepper
2 tablespoons oregano
Instructions:
1) In a large pot, heat olive oil to medium high and add garlic. Cook till fragrant and add the beans and corn.
2) Lower heat to medium low, add crushed red pepper and oregano. Mix well.
3) Simmer for 5-10 minutes till heated through.
Ingredients
- 1 can black beans (16 oz), drained
- 1 can kidney beans (16 oz), drained
- 1 can corn (16oz), drained
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 2 tablespoons crushed red pepper
- 2 tablespoons oregano
Method
- In a large pot, heat olive oil to medium high and add garlic. Cook till fragrant and add the beans and corn.
- Lower heat to medium low, add crushed red pepper and oregano. Mix well.
- Simmer for 5-10 minutes till heated through.
[…] luckily these Vegetarian Stuffed Peppers are not only great for you, they are delicious! I used my Spicy Bean and Corn Salad as the filling for this and it worked perfectly! If you have another version you like, feel free to […]