This crunchy, refreshing salad is perfect for lunch or a light dinner. It’s delicious on its own, or try it with a tangy lime-yogurt dressing.
1 can of black beans (15 oz.), drained
1 and 1/2 cups frozen sweet corn, thawed
1 large diced tomato (or 1 cup halved sweet plum tomatoes)
1/4 cup finely chopped red onion
1/2 medium cucumber, cubed
1/2 cup orange bell pepper, diced
1 clove minced garlic
1/2 cup (or more) sunflower microgreens
pinch of cilantro microgreens
1/2 tsp olive oil
Sea salt and pepper to taste
In a large bowl, mix together all salad ingredients. Let sit in refrigerator for at least 1 hour before serving so that flavors may combine.
½ cup plain greek yogurt
2 tsp lime juice
2-4 tsp water
Dash of sea salt
In a blender or food processor add the yogurt, lime juice, sea salt and 2 tsp of water. Blend for 30 seconds, adding additional water as needed to achieve desired consistency.