You wouldn't believe if I told you that these days I eagerly and often hungrily click on any recipe which has the words: easy | make-ahead | freezable. Balancing work and umpteen number of things I wish to do (like zentangle, reading) AND eating healthy food is becoming increasingly challenging. I stumbled upon today's recipe during one of those Google searches where I was looking for a healthy yet easy salad.
Tip: if you want to make this easy corn and black bean salad ahead of time: Toss everything together except lemon juice. Add lemon few hours before you are ready to eat/serve. Without any acid, it will stay good for 3 to 4 days in the refrigerator. I made a big batch during my Saturday meal prep and packed it for three meals during the week. Simply loved it. Did you know I am hosting 100th edition of My Legume Love Affair this month. There is also a $25 Amazon gift card up for grabs. This recipe is an entry for MLLA. If you have any recipe with legumes, don't forget to send in. Here are more details on how to participate.
Here are some other legume recipes you may like:
Navadhanya Sundal (9 Bean Salad)
Vegetarian Bean Chilli Recipe
Minapa Vadiyalu Pulusu | Black Gram Wadi Curry
Tea and Ginger Simmered Black-Eyed Peas
Did you like this recipe? Are you craving for more? Keep in touch onFacebook, Twitter, Pinterest and Instagram for updates on books I read, artwork, future blog posts and much more. You can also Subscribe to Cooking With Siri feed for automatic notifications and if you are looking for some inspiration, check out Cooking With Siri Recipe Index which has more than 500 recipes, neatly categorized. Happy Cooking!
until next time,