Corn & Black Bean Salad (Vegan, Oil-free, & Gluten free)
This salad is simple to throw together and is great for meal prep. It is delicious on salads, grain bowls, tacos, burritos, served with rice or at breakfast with tofu scramble.
3 cups of corn (Defrosted and drained if using frozen. Drained and rinsed if using canned.)
15 oz can of black beans, drained and rinsed
2 cups cherry tomatoes, quartered
1 green bell pepper, diced
Half of a small red onion, diced
1 jalapeno, finely diced (Remove the seeds if you want it to be less spicy)
1/3-1/2 cup chopping cilantro
Juice from 2 limes
2 tsp garlic powder
1 tsp paprika
1 tsp cumin
1/2 tsp chipotle powder
Salt and pepper to taste
Add all your ingredients to a bowl and mix well to combine.
Store in an air tight container in the fridge, it should stay fresh for 5-7 days.