At this point, I am making this Zesty Black Bean Corn Salad at least once a week (sometimes twice)! It?s so easy to make, and pairs really nicely with my Tofu Sofritas, Cumin Lime Marinated Tofu, and 10-Minute Lentil Tacos. Recipe below, or comment ?Zesty? and I will send you the link to this recipe plus the others I just mentioned. Buen provecho!! ? #veganrecipes #plantbased #mealprep

Black Bean and Corn Salad
* 3 1/2 cups cooked black beans or 2 cans, drained and rinsed
* 2 cups frozen or fresh corn thawed if frozen, grilled or quick sautéed if fresh
* 1 medium ripe tomato diced
* 1 red bell pepper diced
* 1 jalapeño pepper seeds removed and diced (optional)
* ¼ cup red onion diced
* ¼ cup fresh cilantro diced
* ½ tsp salt + more to taste Lime Vinaigrette
* 2 tbsp fresh lime juice from about 1 lime
* 2 tbsp apple cider vinegar
* 1 tbsp Dijon mustard
* 1 tbsp maple syrup or agave
* ½ tsp cumin powder or cumin seeds
* ½ tsp black pepper
* ? cup extra virgin olive oil or avocado oil

* Make the bean salad by placing the bean salad ingredients (black beans, corn, tomato, bell pepper, jalapeño, red onion, and salt) in a mixing bowl. Gently toss to combine.
* Add the lime vinaigrette ingredients (lime juice, apple cider vinegar, Dijon mustard, maple syrup, black pepper, cumin, and olive oil) in a jar with a lid. Tighten the light and shake well until emulsified.
* Pour the lime vinaigrette over the bean salad and gently toss it until it is evenly coated in the dressing...