Black Bean and Corn Salad with Cilantro Lime Vinaigrette

This pregnant mama knew exactly what she wanted for dinner. I was in the mood for a fresh salad, Tex Mex style, that had to be light and crisp without any lettuce (that's a preggo lady for you).

We had dinner guests and the meal had a Southwestern theme. I came up with this simple salad that I may just be eating everyday for the next 4 weeks (the amount of time I have left with sweet Princess Buttercup tucked in my tummy). This salad is great because it goes well with a ton of different main courses; it would be great served with chicken or fish fresh off the grill, as part of a more substantial salad with lettuce and protein, or even as a starter with chips. The vinaigrette is sweet and flavorful with lime, cilantro, red onion and sweet white balsamic vinegar that gives it a nice tang. Also, the vinaigrette would be great on another salad or drizzled over fresh grilled chicken or fish. Happy Summer- kick it off with a flavorful, light and healthy meal.

Black Bean and Corn Salad with Cilantro Lime Vinaigrette
Serves 8+ as a side dish

Ingredients
2 cans black beans, drained and rinsed well.
1 can sweet yellow corn, drained and rinsed.
1 bell pepper, color of choice, chopped (to about the same size as beans and corn).
2 large vine ripe tomatoes, seeded and chopped.
1/3 cup finely chopped red onion
1/2 cup roughly chopped fresh cilantro

Toss all salad ingredients together and set aside while preparing the vinaigrette.

Vinaigrette
1/3 cup extra virgin olive oil
2 tablespoons sugar
2 tablespoons white balsamic vinegar
Juice from 1 lime (or 2 if your lime isn't very juicy)
1/4 teaspoon sea or kosher salt (table is fine if that's what you have)
1/3 cup cilantro
2 tablespoons red onion

Puree all ingredients in blender or food processor, pour over salad and toss until salad is evenly coated.

Serve salad cold. Toss again right before serving.

** Can be made a few hours ahead of time and chilled in the refrigerator until serving. Re- toss salad as dressing may settle on the bottom of serving bowl.

** I made this about 3 hours before I served it and I think it actually tasted even better after sitting, the salad had a chance to better absorb the great flavors from the dressing.