A picture of me grocery shopping this morning after cleaning out the fridge. Hello, produce aisle! ; )
Good morning, friends!
I wanted to share a delicious Mexican-inspired salad that I have been loving. It is super easy, doesn’t require any fancy ingredients, and is packed with fresh veggies.
Easy Mexican Black Bean Salad
1 cup cooked wild rice
1 can black beans (rinsed)
1 can corn kernels (I purchased low sodium, otherwise rinse to reduce extra salt)
1/2 cup diced red onion
1 cup chopped cherry tomatoes
Buttloads of cilantro (or however much you like. I am a cilantro fiend)
Pink Himalayan sea salt & pepper (more pepper than salt, though I don’t measure this)
1 tsp turmeric
A shake of garlic powder (depending how garlicky you like it!)
Juice of half a lemon
Mix it all up and VOILA! Easy peasy, lemon squeezey. This salad is perfect for spring and summer as it is light, and you can customize it in so many ways. I like to make a big batch of this salad and take it to work, or I will put it on top of spinach or greens for an extra punch of veggies. Another great way to switch it up is by adding chicken for extra protein!