Most Delicious and Nutritious

I made this salad several days ago, but the beauty of delayed posting is I actually wrote this post the same night I made the salad!

It was delicious.

I went a little overboard on the onion, so it was a bit strong, but sooooo good. Perfect for lunches (though pack strong mints!) or a hot summer evening. So good, and so easy!

Black Bean and Sweet Corn Salad
 
2 ears raw sweet corn, cut kernels from cob 

2 cans (16 ounces each) black beans, rinsed and drained
1/4 cup chopped fresh parsley
2 tablespoons minced red onions
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon minced garlic
1 teaspoon honey or brown sugar
salt
ground black pepper

In a large bowl, combine the corn, beans, parsley, onions, vinegar, oil, lemon juice, garlic, and honey or brown sugar. Let the salad marinate for 30 minutes at room temperature. Add salt and pepper to taste.

 

Ciao,

 kc