Sweet and Spicy Corn and Bean Salad (Gluten-Free, Plant-based / Vegan, Refined Sugar-Free)
Servings: 8 cups
Sweet and Spicy Corn and Bean Salad is flavorful, colorful, and easy to prepare! Its multiple textures and tastes are a delight to the senses as the flood of nutrients satisfy the body. And it's a complete protein to boot!
1 can 15.5 oz. black beans (rinsed and drained)
1 can 15.5 oz. black-eyed peas (rinsed and drained)
1 can 15 oz.. or frozen whole kernel sweet corn (if canned be sure it does not contain sugar)
1/2 large red bell pepper diced (or 1/2 cup rounded)
1/2 large green bell pepper diced (or 1/2 cup rounded)
1/2 cup celery diced
1/2 cup sweet onion diced
1/2 cup fresh parsley minced
2 tablespoons coconut nectar (doesn't taste like coconut)
2 tablespoons apple cider vinegar
1/4 cup avocado oil (walnut or grapeseed oil may be substituted)
1/8 teaspoon cayenne ground pepper (more if you prefer it spicier)
1/2 teaspoon rounded finely ground sea salt (more if you prefer it saltier)
1) Rinse and drain black beans, black-eyed peas, and corn if not using frozen. Shake well to remove all excess moisture and set aside to dry. If you really want to be a purist you can spread them out on a tea towel to absorb the extra moisture.
2) Dice red pepper, green pepper, celery, onion, and parsley. Set aside.
3) In a small bowl, whisk together coconut nectar and apple cider vinegar. Then add oil, cayenne, and salt, one at a time, whisking after each ingredient.
4) In a large bowl, gently mix with a spoon to combine black beans, black-eyed peas and corn. Add all of the chopped veggies and parsley and gently combine. Drizzle dressing mixture over salad and mix thoroughly but gently so as not to mash the beans. May be served immediately or refrigerated for later. Store in an air-tight container and it's delicious and crunchy on the second day as well!