• Becky Berberich

Corn and Bean Cilantro Salad


I HATE wasting food. Yet I feel like I do it all the time. While I don't believe in New Years resolutions, I do use the time as a reflective period for what I could do better. And not over buying produce is probably top 3.

Having just made my Thai Peanut Carrot Noodles, I spotted the 3/4 of a bunch of cilantro I still had left from the dressing. Then I spotted black beans, and frozen corn, and grape tomatoes and.... MEXICAN! For this I decided to make a corn and bean salad with a cilantro dressing.


For the salad base I used the following quantities of food but you can use more or less depending how much you have. The calorie description at the bottom is based on the following measurements:

Base:

1 cup of black beans

1 1/4 cup of frozen corn

24(ish) grape tomatoes

(*also secretly a few Tbs of chopped green onions I found about 5 minutes after taking this picture)

Next, I went though my cabinets to select what I thought would be good with this huge amount of cilantro.


Back to my love of drupes. Drupes? Almonds are drupes, not nuts (so are walnuts, pecans, peaches, plumbs and cherries). Learn something new every day. Anyway, these little lovelies are how dressings are made creamy and delicious without using dairy.

Dressing:

1/4 cup almonds

1 Tbs nutritional yeast

1 tsp smoked paprica

1 tsp chopped garlic

1 Tbs chili powder

1 tsp cumin

a dash of red pepper flakes

5-7 Tbs water

Going into this I knew the dressing color was going to be somewhere between concerning baby vomit and toxic waste. I wasn't entirely wrong.



That's not a TERRIBLE green color at the end... It's just not the best green color.

The sauce should be thin enough to come out of the blender easily, but not so thin that it's a watery mess.


I used a spatula to scrape my dressing remnants out and to mix the base and the dressing.

What I ended up with was about 4 cups of really good tasting, light refreshing salad that made me yearn for warmer temperatures and margaritas.


Makes 4 servings; serving size 1 cup. Calories 150, Fat 4.7 g, Fiber 6.4 g, Protein 7.4 g, Carbohydrates 22.9 g

#summerrecipes

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