Mexican Black Bean & Corn Salad

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It’s back to school time! And this period of the year always reminds me of my own experience. Leaving the home nest to attend university, moving into a residence, meeting international students from all around the globe, honing my overall self-discipline and last but not least, learning how to become my own chef Boyardee. And although I can say that I am now quite confident about my improv skills in the kitchen, it wasn’t always so. I can easily recall mornings where I would eat a can of (plain!!) tuna before bolting out the door as that was all that time and my budget allowed for. I bought more frozen meals than I like to admit, and cereal was a perfectly acceptable choice for lunch and supper! However, eating on a budget and whilst being a bookworm in school doesn’t have to be so lacklustre.

Here is a budget-friendly, protein and fiber rich recipe, made mainly with canned foods, which doesn’t eat up all your time and helps you transition towards a more plant-based diet. I tried to make this salad as “bare-bones” as possible, but if you’re feeling a little/a lot more adventurous, try adding in tomato, avocado, cucumber, quinoa, smoked paprika and/or bell peppers.

Mexican Black Bean, Corn & Coriander Salad

Ingredients:

  • 2 cans black beans, rinsed and drained
  • 1 can corn, rinsed and drained
  • 1 bunch cilantro, chopped
  • Extra virgin olive oil
  • Juice of 1 lime
  • 1 tbsp. cumin
  • Salt and pepper, to taste

Instructions:

  1. Mix all ingredients in a large salad bowl.
  2. That’s it πŸ˜‰

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