recipe of the month

Mexican Black Bean Salad with Lime Cilantro Vinaigrette

Serves 6 | Prep time: 30 minutes | Cook time: 0 minutes

1 cup yellow corn kernels

2 cans black beans

2 cups arugala

2 cucumbers

5 stalks of celery,

3 medium tomatoes,

3 avocados

1 large jicama

1 Fuji apple

Vinaigrette

1/3 cup lime juice

1/3 cup lemon juice

2 T maple syrup

2 T brown rice vinegar

1 T ground coriander

2 t sea salt

1 ½ t ground cumin

¼ t cayenne pepper

½ cup extra virgin olive oil

1 cup lightly packed cilantro

Cut the cucumbers, celery, tomatoes, avocados, jicama and apple into ½ inch cubes.
Combine with corn, black beans and arugala in a large bowl.
To make the vinaigrette, process all ingredients in a blender until smooth. Season to taste with more sea salt and cayenne, if desired.
Drizzle desired vinaigrette over salad, toss and eat!

Black beans add protein to this salad making this a complete meal. Also great as a side or for your next day’s lunch.

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