Black Bean Salad

Source: Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters

  • 4 cups cooked black beans

  • 4 tomatillos, husked and diced

  • 1 red bell pepper, diced

  • ½ red onion, diced

  • 1 ½ cups corn, fresh or frozen

  • 1 jalapeno, seeded and minced very fine

  • 1/3rd cup chopped fresh cilantro

  • 1 teaspoon ground cumin

  • Juice of 1 lime (or lemon)

  • 2 tablespoons extra virgin olive oil

  • Sea salt and freshly ground black pepper

Serves 8. Combine all ingredients in large bowl. Season to taste with salt and pepper. Set aside or refrigerate to allow flavors to blend, then serve cold or at room temperature. Store refrigerated in airtight container for up to 5 days.


Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue

Suite 514

Chicago, IL 60605


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