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Curry Bean & Corn Salad
Jenné
I like using fire roasted corn for this dish.
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Print Recipe
Prep Time
5
minutes
mins
Cook Time
2
minutes
mins
Total Time
7
minutes
mins
Course
Side Dish
Servings
4
-6
Ingredients
1x
2x
3x
1
can kidney beans
drained and rinsed
2
cups
frozen or fresh corn
thawed or grilled or quick sautéed if fresh
¼
cup
red onion
diced
1
red bell pepper
seeded & diced
1
cup
cherry tomatoes
chopped
¼
cup
fresh cilantro
chopped
juice of 2 limes
1
tbsp
agave or maple syrup
1
tbsp
curry powder
1
tsp
black pepper
1
tsp
sea salt
2
tbsp
grapeseed or olive oil
Instructions
Place the kidney beans, corn, onion, pepper, tomatoes, and cilantro in a mixing bowl.
In a small bowl combine the lime juice, agave, curry powder, pepper, sea salt, and oil, and whisk well.
Pour the sauce over the veggies, and stir well.
Season to taste with more lime and salt.
Allow it to marinate at least 1 hour before serving.
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