This is another gem from one of my favorite recipe books Vegan Planet cookbook. This recipe sounded good and did not disappoint. I modified it slightly as I didn’t have any olive oil in the house, and I added tomatoes and we were happy with my version.

Beans are a great source of dietary fiber and have no fat or cholesterol – unless you add that to them. You can eat as much of them as you want. As you start adding more bean into your diet, you may have a flatulence issue but that will settle down as your body gets used to getting the much needed fiber you may be missing now. Be patient – or sprout them a bit before cooking – that will help with the gas issues. To do that – soak them overnight, spread them out on a damp cloth for another 12 hours. Once they have just the tiniest little sprout on them they are ready to cook. This step isn’t necessary but will help if gas is a concern.

Recipe: Gold and Black Bean Salad

3 cups cooked black beans, drained
2 cups fresh or frozen corn kernels, cooked and cooled
1 small yellow bell pepper, seeded and chopped
1 package of cherry or grape tomatoes, halved
2 shallots minced
2 Tbsp lime juice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne (or more if you like it zippy like we do)
2 Tbsp Apple Cider Vinegar
2 Tbsp sesame oil
2 Tbsp mince fresh cilantro

In a large bowl combine the beans, corn and peppers, set aside. In a small bowl combine the shallots, lime juice, spices, oil and vinegar. Whisk until blended.

Pour the dressing over the salad and toss to coat. Taste and adjust seasonings to your preferences – I added more cayenne. Sprinkle cilantro over the top and serve.

Serves 4-6, I doubled it as I do most things and it turned out great.

The combination of flavors in the salad reminded us of a sort of salsa. Play with different kinds of beans, add in other peppers, try omitting the corn, etc. I can see us using this one a lot, enjoy – we did!

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Gold and Black Bean Salad Recipe Photo Credit: Her View Photography