(This recipe is reprinted with the permission of our partner, The Brain Fuel Cookbook by Sam Anderson. The cookbook offers delicious, easy-to-follow recipes designed to nourish your brain. Learn more about The Brain Fuel Cookbook by watching the video here.)
Black Bean Salad
1 carton (15 oz.) black beans
¼ teaspoon stevia powder
½ cup organic rice vinegar
1¾–2 pounds organic bell peppers (red, orange, and/or yellow)
1 cup organic celery (about ⅓ of a bunch)
½ cup red onion
1 tablespoon olive oil
1 cup frozen, non-GMO corn kernels
1 organic jalapeño pepper (optional)
8-oz. organic cooked chicken breast (optional)
1. Open a carton of beans and pour them in a colander in your sink to drain. Run water over the beans for 2-3 minutes, or until they are thoroughly rinsed. Add rinsed beans to large bowl.
2. Put stevia into a small (1-2 cup) bowl and add rice vinegar. Stir until stevia is dissolved and set aside.
3. Wash, seed, and chop bell peppers. Wash and dice enough celery to make 1 cup. If you choose to add red onion, peel off about two of the outer layers of the onion and cut in half. Chop into small pieces until you get ½ cup. If you opt to use the jalapeño, mince it and remember that the hottest part of the pepper is the white membrane on the inside. If you like spicy, but not too spicy, cut the membrane out before mincing.
Add all prepared vegetables to large bowl.
4. Mix beans and chopped vegetables. Pour vinegar mixture over the top and add olive oil and frozen corn. Toss thoroughly and let stand at least 15 minutes to allow flavors to mingle and for corn to fully defrost. The corn will place a quick-chill on the dish as it defrosts –no need to refrigerate if serving right away.
You may want to add salt and pepper to taste, but try it first! You might be surprised how flavorful the combination of ingredients is without the need for salt.
This salad will keep for 5-6 days in the refrigerator.
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