Black Bean Corn Salad

I hope someone is still reading this.  I apologize for the time span between posts.  My family life has been kind of hectic and I’ve either been eating take out or cooking the same old recipes over and over again.  I need to plan more time in the kitchen as it really helps me recharge myself.  Yesterday being Mother’s Day meant I had my family over and did some simple cooking.  Chipolte veggie burgers for my son and I, burgers and hot dogs for the rest.  I am very upset at not being able to find Morningstar Hotdogs lately.  They are the only veggie dogs I like, however I am open to recommendations for another brand if you have a favorite.  I’m digressing as usual.  Here is an easy recipe for a favorite side dish of mine.  I can easily eat it as a main dish over a little brown rice or quinoa.

Salad ingredients

1 can black beans rinsed and drained

1 pint cherry tomato’s quartered

4 ears of corn cooked (I prefer on the grill)

Dressing Ingredients

zest of 1 large or 2 small limes

1/3 cup lime juice

1/4 cup agave nectar

1/4 cup olive oil

salt pepper

1-2 teaspoons chopped cilantro or coriander (I use Vietnamese Coriander, it’s easier to grow)

In a bowl combine all 3 salad ingredients

In a separate bowl combine the dressing ingredients whisking well and seasoning to taste

Combine salad and dressing and refrigerate for a couple of hours

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