Black Bean, Corn, and Arugula Salad recipe

Originally posted May 1, 2012

Summer is coming and fresh vegetables will be plentiful. Try this delicious salad as a side dish or even a main. It’s light and satisfying.

Use the ingredients list as a guide. If you don’t have peppers, use what is on hand. If you don’t like cilantro, it’s fine not to use it at all; many people don’t like it. Use any lettuce, even finely sliced cabbage. See the tip below for how to make your red onion a little more mellow. Enjoy!

Black Bean, Corn, and Arugula Salad

Yield: 3 – 4 servings

Salad Ingredients:

• 1/4 medium red onion, diced or sliced
• 1/2 cup pepidas (pumpkin seeds), toasted
• 2 – 3 cups arugula, washed and dried (if arugula is too spicy for you, use spinach or romaine)
• 1 15 ounce can black beans, drained and rinsed
• 1 cup corn, fresh or frozen (and thawed)
• 1/2 – 1 ripe avocado, sliced
• 1/2 red bell pepper, diced
• 1/2 yellow pepper, diced
• 1 tomato, quartered
• 1-2 tablespoons cilantro, chopped
• 1/2 cup crumbled feta, cojita or 1/4 cup parmesan cheese

Dressing:

• 2 teaspoons apple cider vinegar
• 1-2 tablespoons avocado, sunflower, or olive oil
• 1/2 teaspoon fine sea or kosher salt
• Fresh ground pepper
• Juice from 1/2 lime

Optional: 1 teaspoon honey or maple syrup

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1. Soak onion in some ice water in a small bowl for 5 minutes. Drain. This helps to mellow the raw onion.
2. Toast pumpkin seeds in a small saute pan without any oil. Cool on a plate.
3. Mix dressing ingredients in a small jar and mix. Taste for flavor and adjust if necessary.
4. Add salad ingredients in a large bowl and toss. Pour dressing into bowl and toss. Serve immediately.