Spicy Black Bean + Corn Salad

I’ve run into a really bad habit lately when it comes to the food I bring to work. I’m up crazy early ( 5am! ) but I’m also done by 1 or 2pm. Because of this, I don’t take a lunch break and I have been basically living on GoMacro Bars or sourdough/almond butter sandwiches until I can get home to eat some greens or something more substantial.

THIS IS NOT OKAY

Because of this, my recent goals are to come up with some recipes that are healthier than sourdough, something really portable, high in fiber and protein, and something I can get 2 to 3 work lunches out of. So far, this spicy bean and corn salad has been a great solution.

Spicy Black Bean + Corn Salad - makes 2-3 servings

  • one 14oz can of organic black beans rinsed and drained

  • one 14 oz can of organic corn kernels, rinsed and drained

  • 1 cup red bell pepper, diced

  • 1/2 cup chopped cilantro

  • 1/3 cup red onion, thinly diced

  • 1/2 cup vegan feta crumbles ( I like “Follow Your Heart” Feta ) or an organic sheep’s milk feta if not vegan ( or omit entirely )

  • 1 Tb plus 1 tsp red wine vinegar

  • 1 Tb avocado oil

  • juice of one lime

  • 1/4 tsp cayenne pepper

  • 1/4 tsp sea salt

  • 1/8 tsp black pepper

*Combine all ingredients in a large mixing bowl. Taste, and adjust salt, spice or lime juice if needed.