I’m a little behind. We were traveling on the East Coast, and I attended an amazing training with Judith Hanson Lasater. I was unsure where to start when we arrived back home. But, keeping things simple with a delicious recipe sounded like a good place. Eventually hopefully I can upload some of the beautiful sunsets and pics we caught on the road…
Before the weather begins to take a turn towards chilly, take advantage of these remaining evenings outdoors with slightly cooler temps and less bugs. Nothing tops unwinding on a September day in the park, or evening with friends or family around a BBQ. Easy, delicious and nutritious can’t beat that combo.
Simple Black Bean and Corn Salad adapted from All Recipes.com
1/4 cup Balsamic Vinegar
1 tbsp Coconut Oil
1/2 Tsp Honey
1/2 tsp ground cumin
1/2 tsp chili powder
15 ounces Black beans rinsed
4.5 ounces of chopped black olives (optional)
8.75 ounces corn drained
Salt and Pepper to Taste
1. In small bowl mix together balsamic vinegar, oil, salt, honey, black pepper, cumin, and chili powder.
2. In medium bowl, stir together black beans, olives and corn. Toss with dressing ingredients.
If you are BBQ’ing one delicious option is to use grilled corn instead of using canned corn. Grill 3 ears of corn until slightly blackened. Then using a sharp knife gently cut the corn off the cob and add to black bean salad.