Cleansing Diet Day 10, Southwest Black Bean and Corn Salad

Green Girl Goodies, October 2011

Serves 2 to 4 Entrée Portions or 4 to 8 Side Portions

FOR THE BEANS:
¾ c Black Beans, soaked
2 tb Cumin
1 tb Lime Juice
3 ½ tsp Jalapeno, minced and seeds removed
2 tb Garlic, minced
1 c Yellow Onion, small dice
1 ½ tsp Sea Salt
2 ea Bay Leaves

- Rinse and drain the soaked beans. Place in a sauce pot covered with 1 in of water.
- Add cumin, jalapeno, garlic, onion and bay leaves and bring to a boil over medium high heat.

- Once simmering, cover and reduce heat to maintain a simmer.
- Add salt halfway thru the cooking process and add lime juice once the beans are tender.
- Once the beans are very cooked but not mushy, cool completely and set aside until ready to use.

FOR THE SALAD:
2 ea Yellow or White Corn, grilled, cooled and cut off the cob

1 c Tomatoes, small dice

¾ c Red Pepper, small dice

½ c Red Onion, small dice
½ c Cilantro, minced
2 tsp Garlic, minced
3 tsp Jalapeno, minced
2 tb Lime Juice
1 tb Lemon Juice

- Combine all ingredients in a large bowl.

- Add cooled beans and mix well.

- Let stand at least one hour to let flavors combine then serve.
- Keep properly refrigerated for up to 3 days.