My husband, Heath, has been creating delicious gluten and dairy free recipes for me since our son was born six months ago.
This Bean and Corn Salad is one of the many delicious recipes created during this time.
We also try to utilize as many organic ingredients as possible, as well as, avoiding processed foods when available.
I hope you enjoy and there will be many more recipes to come.
2 (15 ounce) cans black beans – drained and rinsed (Prepared dry beans also work great!)
1 (14 ounce) corn – drained
1/2 of a 10 oz container of cherry tomatoes – cut in half
1 green bell pepper – diced
1/2 cup yellow onion – diced
2 green onions – diced
1 Tablespoon minced garlic
1/2 teaspoon lemon pepper
1 Tablespoon chili powder
1 Tablespoon cumin
1/4 cup avocado oil
2 Tablespoons fresh lemon juice. Any lemon juice you have on hand will work. It will still be great without the lemon juice.
Salt and pepper to taste
Get a large bowl.
Prepare the beans and corn and add to your bowl.
Prepare the vegetables and add to the bowl.
Add the spices.
Add the oil and lemon juice.
Eat as a dip or serve as a salad with tortilla chips and salad greens. We use gluten free tortilla chips.
We are so excited to share all of our recipes.
I hope you enjoy everything Home Baked.