I’m throwing a frozen pizza in the oven. Don’t judge me! Or at least do so quietly. I’ve been in the kitchen all week, spent most of today plopped in front of this computer working on the blog, it’s raining outside, and I just don’t feel like working anymore.
I don’t feel too bad about it though. I did have an exceedingly healthy and flavorful lunch! I made a big batch of black bean and corn salad. I really don’t know why I don’t make it more often; it doesn’t require any cooking, it is packed with great flavors and textures, and it is healthier than anything else I will eat this week!
I love shopping for meals like this black bean and corn salad recipe at the grocery store. There is just something that feels great when you get to the checkout and you see a cart full of fresh produce. The only canned items one could see were corn kernels and black beans, hardly something to feel bad about! At times like this, I feel like I need to take an extra lap around the grocery store, just to show off my healthy cart to all the other shoppers… maybe even pace back and forth, up and down, the snack aisle until I feel sufficiently smug.
Don’t worry, I wouldn’t actually do that! The produce was just masking my frozen pizza that was being smuggled underneath.
If you have been paying attention to FoxValleyFoodie.com at all recently, you may have seen my quick pickled red onions recipe. It is one of those versatile complimentary items that really help bring a dish to the next level. This black bean and corn salad recipe is good on its own with chopped red onions, but it really pops if you want to take it up a level with the sweet tanginess of pickled red onions.
If you don’t own a lime juicer, it is a good investment for your kitchen. It makes this recipe easier, and it ensures you are getting the maximum juice out of each lime, so you don’t need to buy as many. It took me a long time to buy one, but now I wouldn’t have a kitchen without it. This is the one I own, and I recommend it.
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Black Bean and Corn Salad Recipe with Lime Juice
- 30 oz canned Black Beans drained and rinsed
- 30 oz canned Sweet Corn Kernels drained
- 2 Jalapeño chopped
- 1 red onion chopped (or pickled red onions)
- 2 cup cherry tomatoes halved
- ½ cup green onions chopped
- 5 tbsp lime juice
- ⅓ cup olive oil
- ½ cup chopped cilantro
- Fresh Ground Pepper
- Prepare all ingredients and combine together in a large bowl.
If you enjoyed reading my black bean and corn salad recipe with lime juice then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.