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black bean salad, low carb recipes, low carb, cooking, bite me

I started making this salad a few years ago. You wouldn’t believe how many times I’ve been asked for this recipe and how many people rant and rave about it. I was drilled with questions: what is in this? how did you make it? Send me the recipe now!. It is such a flexible recipe meaning: eyeball the amounts or switch up the ingredients. If you don’t have peppers, asparagus will do just fine! It pairs well with chicken and pork or can stand on it’s own. Bring this to a potluck and you’ll feel like a Food Network star!

1 8oz can of black beans (well rinsed and drained)
1 cup corn kernels (fresh, frozen or canned)
1/4 whole jalapeno finely chopped
(or as much heat as you can handle)
1/2 cup red onion (finely diced)
1/2 cup red pepper (finely diced)
1 tsp honey
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp chili powder
1 freshly squeezed lime
Freshly chopped cilantro to taste
(if you don’t like cilantro use Italian parsley)
Generous amount of Olive oil
Salt & pepper to taste.